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Ingredientes
- 3 c. cooked chicken, cut in bite-size pcs
- 1 c. chicken stock
- 2 tbsp. salad oil
- 1 clove garlic, chopped
- 1 sm. onion, minced
- 1 green pepper, minced
- 2 cans (8 ounce. each) tomato sauce
- 1 can (3-4 ounce.) sliced mushrooms
- 1 tbsp. vinegar
- 1 teaspoon sugar
- 1 teaspoon chili pwdr
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 c. raw rice
- 1 teaspoon white Worcestershire sauce
Direcciones
- 1. Cook chicken and make stock.
- 2. Heat oil in large skillet; add in garlic, onion and green pepper; saute/fry over low heat about 10 min, or possibly till tender.
- 3. Stir in chicken stock, tomato sauce, mushrooms and juice, vinegar, sugar, chili pwdr, mustard, salt and pepper; heat to boiling; add in chicken; keep warm while rice cooks.
- 4. Cook rice in large amount of boiling salted water about 20 min, or possibly just till tender; drain well.
- 5. Pile rice at each end of large shallow casserole; spoon warm barbecue mix through center; serve at once. If you like, garnish with sliced stuffed olives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 8 servings | |
| Calories 310 | |
| Calories from Fat 116 | 37% |
| Total Fat 12.95g | 16% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 435mg | 18% |
| Potassium 282mg | 8% |
| Total Carbs 32.36g | 9% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.13g | 1% |
| Protein 15.07g | 24% |
