Directions:
- In a small saucepan, saute celery and onion in butter. Add broth, carrot, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
- Stir in chicken and parsley. Cover and simmer 5-10 minutes longer or until the rice and vegetable are tender. Yield: 1 serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 823.45 Kcal (3448 kJ) | ||
| Calories from fat | 436.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.54g | 75% | |
|---|---|---|---|
| Cholesterol | 111.93mg | 37% | |
| Sodium | 2143.86mg | 89% | |
| Potassium | 966.87mg | 21% | |
| Total Carbs | 72.24g | 24% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 5.52g | 22% | |
| Protein | 24.2g | 48% | |
| Vitamin C | 28mg | 47% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 2mg | 11% | |
| Calcium | 100.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 145.9 Kcal (611 kJ) | ||
| Calories from fat | 77.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 75% | |
|---|---|---|---|
| Cholesterol | 19.83mg | 37% | |
| Sodium | 379.85mg | 89% | |
| Potassium | 171.31mg | 21% | |
| Total Carbs | 12.8g | 24% | |
| Sugars | 0.96g | 22% | |
| Dietary Fiber | 0.98g | 22% | |
| Protein | 4.29g | 48% | |
| Vitamin C | 5mg | 47% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 0.4mg | 11% | |
| Calcium | 17.8mg | 10% | |
* 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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