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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (287g) Recipe makes 6 servings The following items or measurements are not included below: yellow rice |
||
| Calories 197 | ||
| Calories from Fat 91 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.1g | 15% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 5.4g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 975mg | 40% | |
| Potassium 387mg | 11% | |
| Total Carbohydrate 4.2g | 1% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 2.1g | ||
| Protein 21.2g | 42% | |
Ingredients
- 3 cups shredded cooked chicken
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic, minced
- 1 small green pepper, chopped
- 1/2 cup canned tomato
- 4 cups chicken broth
- 1 bay leaf
- 1 (10 ounce) package yellow rice
Directions
1
Saute veggies in oil.2
Add broth, tomatoes and bay leaf.3
Bring to a boil.4
Spread rice in a 9X13” casserole pan.5
Pour hot liquid over all, stir well.6
Add chicken, mix.7
Bake at 350° for one hour.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > South American
- Preparation > Time to Make > < 4 hours
- Occasion > Holiday/Event > Historical/Traditional
Featured Reviews for This Recipe
From: Chef we're eatin' in
On Oct 7, 2009
I am Puerto Rican and this dish had all of the smells and flavors that I know and love in spanish food! (Had to sub a few things, like the chicken broth and yellow rice, since I didn't have them available...I boiled the chicken breasts and used that water as broth and I used a packet of sazon to add the yellow color.) This recipe would also be great with shrimp and/or sausage to make it similar to paella! My family and I LOVED it!
From: Chef #1397242
On Sep 27, 2009
This is a great recipie i made it tonight for dinner. Only thing is that im a spice freak so i added cumin,curry,chilli powder and garnished with alittle chedder cheese.It came out amazing. Very easy to cook and my husband who hates mexican food even enjoyed this meal. =)
From: Pumpkie
On Mar 3, 2005
I wish I could give this 100 stars! This is so easy and so good. I used a yellow spanish rice mix and a whole can of petite diced tomatoes. I have to admit when I put it in the oven I was very nervous, DO NOT be nervous you will be amazed when you take it out of the oven. Mine cooked for 45 minutes. Try this recipe you will not be sorry.
From: TirZa
On Apr 12, 2008
So simple and easy to throw together.... Everyone loved it. I tweaked it for 2 families and I used fire roasted tomatoes... YUM!!!! The only thing that I will make sure is that all of the rice is under the mix. I had some crunchy ones that layed on top. Thanks for sharing.
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