Directions:
- Place chicken in a greased 13-in. x 9-in. baking pan. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, at 425° for 20 minutes.
- Remove chicken from pan. Combine rice, onion, green pepper and parsley; spoon into the pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake for 45 minutes or until chicken and rice are tender. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 633.32 Kcal (2652 kJ) | ||
| Calories from fat | 129.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.35g | 22% | |
|---|---|---|---|
| Cholesterol | 891.13mg | 297% | |
| Sodium | 1302.44mg | 54% | |
| Potassium | 1143.22mg | 24% | |
| Total Carbs | 52.28g | 17% | |
| Sugars | 3.29g | 13% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 66g | 132% | |
| Vitamin C | 96.4mg | 161% | |
| Vitamin A | 10.2mg | 341% | |
| Iron | 22.9mg | 127% | |
| Calcium | 68.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 107.56 Kcal (450 kJ) | ||
| Calories from fat | 21.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 22% | |
|---|---|---|---|
| Cholesterol | 151.35mg | 297% | |
| Sodium | 221.21mg | 54% | |
| Potassium | 194.16mg | 24% | |
| Total Carbs | 8.88g | 17% | |
| Sugars | 0.56g | 13% | |
| Dietary Fiber | 0.47g | 11% | |
| Protein | 11.21g | 132% | |
| Vitamin C | 16.4mg | 161% | |
| Vitamin A | 1.7mg | 341% | |
| Iron | 3.9mg | 127% | |
| Calcium | 11.6mg | 7% | |
* 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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