Directions:
- Melt butter in a large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in bell pepper and onion, and saute 6 minutes or until rice mix is lightly browned.
- Stir in 2 1/4 cups water and seasoning packet. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken.
- Bake at 350° for 20 minutes; sprinkle with shredded cheese, and bake 5 more minutes or until thoroughly heated.
- NOTE: For testing purposes only, we used Mexican Style Rice-A-Roni.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1835.84 Kcal (7686 kJ) | ||
| Calories from fat | 1137.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 126.43g | 195% | |
|---|---|---|---|
| Cholesterol | 289.77mg | 97% | |
| Sodium | 2693.53mg | 112% | |
| Potassium | 1656.03mg | 35% | |
| Total Carbs | 98.68g | 33% | |
| Sugars | 9.22g | 37% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 81.32g | 163% | |
| Vitamin C | 131.2mg | 219% | |
| Vitamin A | 3.5mg | 118% | |
| Iron | 56.2mg | 312% | |
| Calcium | 392.9mg | 39% | |
| Amount Per 100 g | |||
| Calories | 134.37 Kcal (563 kJ) | ||
| Calories from fat | 83.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.25g | 195% | |
|---|---|---|---|
| Cholesterol | 21.21mg | 97% | |
| Sodium | 197.15mg | 112% | |
| Potassium | 121.21mg | 35% | |
| Total Carbs | 7.22g | 33% | |
| Sugars | 0.68g | 37% | |
| Dietary Fiber | 0.27g | 15% | |
| Protein | 5.95g | 163% | |
| Vitamin C | 9.6mg | 219% | |
| Vitamin A | 0.3mg | 118% | |
| Iron | 4.1mg | 312% | |
| Calcium | 28.8mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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