Directions:
- In saucepan, melt margarine and combine with olive oil.
- Add celery & onion and saute until tender. Add garlic for the last minute.
- Add carrots, broth, rice and pepper (and salt sub. if using) and bring to a boil.
- Reduce heat, cover, and simmer for 35 minutes, or until rice is tender.
- Stir in chicken and parsley, cover, and simmer for 5 minutes longer or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.48 Kcal (1183 kJ) | ||
| Calories from fat | 111.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.41g | 19% | |
|---|---|---|---|
| Cholesterol | 4.25mg | 1% | |
| Sodium | 136.31mg | 6% | |
| Potassium | 478.15mg | 10% | |
| Total Carbs | 37.06g | 12% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 8.07g | 16% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 0.9mg | 5% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 95.98 Kcal (402 kJ) | ||
| Calories from fat | 37.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 19% | |
|---|---|---|---|
| Cholesterol | 1.44mg | 1% | |
| Sodium | 46.31mg | 6% | |
| Potassium | 162.46mg | 10% | |
| Total Carbs | 12.59g | 12% | |
| Sugars | 1.21g | 14% | |
| Dietary Fiber | 1.3g | 15% | |
| Protein | 2.74g | 16% | |
| Vitamin C | 2.2mg | 11% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.3mg | 5% | |
| Calcium | 13.9mg | 4% | |
* 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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