Directions:
- In a small nonstick saucepan, saute chicken and onion in butter until chicken is no longer pink. Stir in the potatoes, carrot, broth, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Return to a boil; stir in rice and salt. Remove from the heat. Cover and let stand for 5 minutes or until rice is tender. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.58 Kcal (907 kJ) | ||
| Calories from fat | 51.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 9% | |
|---|---|---|---|
| Cholesterol | 43.62mg | 15% | |
| Sodium | 449.37mg | 19% | |
| Potassium | 667.02mg | 14% | |
| Total Carbs | 26.97g | 9% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 15.22g | 30% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 5.2mg | 29% | |
| Calcium | 155.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 78.81 Kcal (330 kJ) | ||
| Calories from fat | 18.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 9% | |
|---|---|---|---|
| Cholesterol | 15.87mg | 15% | |
| Sodium | 163.52mg | 19% | |
| Potassium | 242.71mg | 14% | |
| Total Carbs | 9.81g | 9% | |
| Sugars | 1.12g | 12% | |
| Dietary Fiber | 1.25g | 14% | |
| Protein | 5.54g | 30% | |
| Vitamin C | 3.6mg | 17% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 1.9mg | 29% | |
| Calcium | 56.7mg | 16% | |
* 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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