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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (838g) Recipe makes 2 servings |
||
| Calories 402 | ||
| Calories from Fat 48 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.4g | 8% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 1874mg | 78% | |
| Potassium 1837mg | 52% | |
| Total Carbohydrate 70.4g | 23% | |
| Dietary Fiber 11.7g | 46% | |
| Sugars 17.0g | ||
| Protein 25.5g | 51% | |
Ingredients
- 1/2 cup basmati rice
- 1 (6 ounce) can tomato juice
- 1/4 cup water
- 1 (15 ounce) can diced tomatoes, with juice
- 1/2 teaspoon salt
- 1 (15 ounce) can sliced mushrooms, drained
- 1 (15 ounce) can cut green beans, drained
- 1 teaspoon cinnamon
- 1/4 teaspoon saffron
- 1/2 cup diced cooked chicken breast
Directions
1
Combine all ingredients in a small (1-2 QT)saucepan. Place on High heat until it comes to a boil. Reduce heat to medium low and cook for 45 min-1 hour.
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