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Ingredientes
- 1 c. long-grain rice uncooked
- 2 c. chicken broth
- 1/2 tsp extra virgin olive oil
- 1 1/2 lb boneless skinless chicken breast grnd, cooked
- 2 c. celery sliced
- 1/2 c. bell peppers minced
- 1/2 c. onions minced
- 1 c. mushrooms sliced
- 10 3/4 ounce cream of mushroom soup lowfat
- 10 1/2 ounce chicken rice soup, condensed
Direcciones
- Soak top and bottom of a clay pot in water for at least 15 min. In a saucepan, combine rice in chicken broth till tender, about 15 min. In a skillet, heat oil over medium heat. Add in chicken, celery, bell peppers, onions, and mushrooms. Cook till no pink remains in chicken and vegetablesare tender. In the same skillet, combine rice mix, and soups with the chicken mix. Spoon into pot. Cover and place in a cool oven. Set temperature to 400. Bake for 45 min. Bake 15 min more without lid.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 8 servings | |
| Calories 215 | |
| Calories from Fat 35 | 16% |
| Total Fat 4.01g | 5% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 34mg | 11% |
| Sodium 533mg | 22% |
| Potassium 367mg | 10% |
| Total Carbs 25.44g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.92g | 1% |
| Protein 18.1g | 29% |
