Mexican Chicken and Rice Recipe

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Ingredients:

Serving

3 tbsp oil
2 -3 lbs chicken pieces
1/2 cup flour
28 oz canned tomatoes
1 medium onion, chopped
1 1/2 tsp salt
1 cup rice, uncooked
2 tsp chili powder
1/2 tsp garlic powder
1/8 tsp pepper
1 dash ground red pepper
2 chicken bouillon cubes
2 1/2 cups boiling water
8 oz whole kernel corn
8 oz kidney beans, drained

Directions:

Heat oil in skillet.
Coat chicken with flour and brown over med heat, 15-20 minutes, drain.
Mix tomatos with liquid and remaining ingredients except rice, corn, and beans.
Pour over chicken, cover and bake for 30 minutes at 350.
Stir in rice, corn and beans.
Cover and bake until chicken and rice are tender and vegtables are hot, 30-40 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	811.61 Kcal (3398 kJ)
Calories from fat	351.94 Kcal
		% Daily Value*
Total Fat	39.1g	60%
Cholesterol	170.24mg	57%
Sodium	1591.41mg	66%
Potassium	1058.59mg	23%
Total Carbs	67.69g	23%
Sugars	8.97g	36%
Dietary Fiber	8.47g	34%
Protein	45.62g	91%
Vitamin C	18.9mg	32%
Iron	6.2mg	35%
Calcium	149.3mg	15%

Amount Per 100 g
Calories	140.65 Kcal (589 kJ)
Calories from fat	60.99 Kcal
		% Daily Value*
Total Fat	6.78g	60%
Cholesterol	29.5mg	57%
Sodium	275.79mg	66%
Potassium	183.45mg	23%
Total Carbs	11.73g	23%
Sugars	1.55g	36%
Dietary Fiber	1.47g	34%
Protein	7.91g	91%
Vitamin C	3.3mg	32%
Iron	1.1mg	35%
Calcium	25.9mg	15%

* 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.

Tastes

salty
savory
bitter
sweet

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