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Ingredientes
- 1 (3 lb.) chicken, cut up
- 1/2 med. onion, minced
- 1 lg. clove garlic, chopped
- 2 tbsp. oil
- 1 med. eggplant, peeled & cubed
- 1/2 c. uncooked rice
- 1 can cream of chicken soup
- 3 lg. tomatoes, minced
- 1 c. cut up mild Cheddar cheese
- Lawry's seasoned salt
Direcciones
- Brown chicken which has been dredged in flour in deep skillet or possibly Dutch oven. When brown, add in minced onion and garlic; cook together till onion is clear and soft. Add in cubed eggplant, rice, tomatoes, soup and 2 c. water. Sprinkle with seasoned salt; cover with cut-up cheese. Bring to boil; lower to simmer and cover tightly. Simmer for 45 min till rice is cooked and vegetables are tender. Stir occasionally while cooking to mix ingredients and keep from sticking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 12 servings | |
| Calories 305 | |
| Calories from Fat 172 | 56% |
| Total Fat 19.24g | 24% |
| Saturated Fat 6.26g | 25% |
| Trans Fat 0.06g | |
| Cholesterol 71mg | 24% |
| Sodium 293mg | 12% |
| Potassium 418mg | 12% |
| Total Carbs 13.55g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.85g | 2% |
| Protein 19.25g | 31% |
