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 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 tomatoes with liquid and remaining ingredients except rice, corn, and beans.
Pour over chicken, cover and bake for 30 minutes at 350°F
Stir in rice, corn and beans.
Cover and bake until chicken and rice are tender and vegetables 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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