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Ingredientes
- 1 tbsp. flour
- 2 c. uncooked rice
- 1 (14 1/2 ounce.) can tomatoes
- 1 can whole mushrooms
- 1 c. thinly sliced celery
- 1/2 c. finely minced onion
- 1/4 c. water
- 1/2 teaspoon basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic pwdr
- 2 1/2 to 3 lbs. chicken, cut up (deboned, optional)
- 1 tbsp. vegetable oil
- Paprika
- 1/2 pkg. (12 ounce.) smoked sausage links
- 14 x 20 Reynolds oven cooking bag
Direcciones
- Preheat oven to 350 degrees. Shake flour in large size (14 x 20) Reynolds oven cooking bag; place in 13 x 9 x 2 inch baking pan. Add in rice, tomatoes, mushrooms, celery, onion, water, basil, salt, pepper and garlic pwdr; squeeze bag gently to blend ingredients.
- Brush chicken with oil, sprinkle lightly with paprika, additional salt and pepper to taste. Brown sausage, cut sausage links into thirds. Arrange chicken and sausage pcs on top of rice mix. Close bag with the tie; make 6 half inch slits in top. Bake 50 to 60 min or possibly till tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 12 servings | |
| Calories 372 | |
| Calories from Fat 176 | 47% |
| Total Fat 19.58g | 24% |
| Saturated Fat 5.69g | 23% |
| Trans Fat 0.09g | |
| Cholesterol 73mg | 24% |
| Sodium 404mg | 17% |
| Potassium 313mg | 9% |
| Total Carbs 27.17g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.03g | 1% |
| Protein 20.15g | 32% |
