Directions:
- In a large skillet, stir-fry chicken in oil until no longer pink; remove and set aside. In the same skillet, saute onion and green pepper in butter until tender. Stir in the tomatoes, corn and seasonings. Bring to a boil. Stir in chicken and rice. Reduce heat; cover and cook until heated through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 392.67 Kcal (1644 kJ) | ||
| Calories from fat | 156.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.43g | 27% | |
|---|---|---|---|
| Cholesterol | 95.82mg | 32% | |
| Sodium | 1047.91mg | 44% | |
| Potassium | 561.67mg | 12% | |
| Total Carbs | 31.14g | 10% | |
| Sugars | 7.76g | 31% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 29.81g | 60% | |
| Vitamin C | 27mg | 45% | |
| Iron | 1.8mg | 10% | |
| Calcium | 55.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 137.18 Kcal (574 kJ) | ||
| Calories from fat | 54.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 27% | |
|---|---|---|---|
| Cholesterol | 33.48mg | 32% | |
| Sodium | 366.11mg | 44% | |
| Potassium | 196.23mg | 12% | |
| Total Carbs | 10.88g | 10% | |
| Sugars | 2.71g | 31% | |
| Dietary Fiber | 1g | 11% | |
| Protein | 10.41g | 60% | |
| Vitamin C | 9.4mg | 45% | |
| Iron | 0.6mg | 10% | |
| Calcium | 19.2mg | 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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