Directions:
- In a saucepan, prepare rice according to package directions, EXCEPT substitute the 1 1/2 cups chicken broth for the water and omit the salt.
- In small saucepan melt butter, blend in flour, mustard, sugar and pepper.
- Add the 1 cup chicken broth all at once; cook and stir till thickened and bubbly.
- Stir into rice with franks, bacon, celery, olives, onions and pickle relish.
- Turn into a 2 quart casserole.
- Bake, uncovered, at 375 till mixture is heated through, about 30 minutes.
- Garnish wit more bacon and sliced black olives, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.24 Kcal (1521 kJ) | ||
| Calories from fat | 231.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.68g | 40% | |
|---|---|---|---|
| Cholesterol | 22.5mg | 7% | |
| Sodium | 1361.6mg | 57% | |
| Potassium | 241.62mg | 5% | |
| Total Carbs | 15.25g | 5% | |
| Sugars | 4.34g | 17% | |
| Dietary Fiber | 4.45g | 18% | |
| Protein | 18.5g | 37% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 1.2mg | 7% | |
| Calcium | 60.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 145.87 Kcal (611 kJ) | ||
| Calories from fat | 92.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.31g | 40% | |
|---|---|---|---|
| Cholesterol | 9.03mg | 7% | |
| Sodium | 546.78mg | 57% | |
| Potassium | 97.03mg | 5% | |
| Total Carbs | 6.12g | 5% | |
| Sugars | 1.74g | 17% | |
| Dietary Fiber | 1.79g | 18% | |
| Protein | 7.43g | 37% | |
| Vitamin C | 3.1mg | 13% | |
| Iron | 0.5mg | 7% | |
| Calcium | 24.4mg | 6% | |
* 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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