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Ingredientes
- 1/4 c. Margarine
- 1 c. Finely diced onion
- 1 c. Finely diced celery
- 1 c. Finely diced carrots
- 1/3 c. All-Purpose flour
- 2 quart Chicken broth
- 1/3 c. Finely diced green pepper
- 1/3 c. Finely diced red pepper or possibly pimento
- 1 c. Cooked rice
- 1 c. Finely diced cooked chicken breast
- 1 c. Half and half, heated Salt and white pepper to taste
Direcciones
- Heat margarine in a large saucepot and cook onion, celery and carrots over low heat till tender, stirring occasionally. Add in flour and cook for 5 min, stirring constantly. Don't brown. Gradually stir in chicken broth till blended. Bring to a boil, cover and cook over low heat 5 min.
- Add in green and red pepper or possibly pimento, rice and chicken and heat another 5 min. Stir in warm half and half. Heat but don't boil. Season to taste with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 10 servings | |
| Calories 167 | |
| Calories from Fat 84 | 50% |
| Total Fat 9.46g | 12% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.87g | |
| Cholesterol 21mg | 7% |
| Sodium 391mg | 16% |
| Potassium 331mg | 9% |
| Total Carbs 12.55g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.57g | 1% |
| Protein 7.82g | 13% |
