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Ingredientes
- 1 T salad oil
- 4 skinned, boneless chicken breasts, cut into bite sized pcs
- 1/2 c. minced onion
- 1 clove garlic, chopped
- 1 bottle mild or possibly med. picante sauce
- 1/2 teaspoon dry oregano leaves
- 1/2 c. water
- 1 pkg. (4.6 ounce) Spanish rice mix
- 1 pkg. (9 ounce) frzn artichoke hearts
- 1/4 c. pimento-stuffed olives (about 10), halved crosswise
Direcciones
- In large frying pan, over medium high heat, heat oil; cook chicken till browned, about 10 min. Add in onion; cook 5 min more. Stir in garlic; cook 1 minute more. Add in picante sauce and oregano. Reduce heat; simmer, covered, for 15 min.Uncover frying pan; turn chicken pcs. Add in water, rice mix, artichoke hearts and olives. Stir and cook 10 min longer or possibly till rice is tender. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 18 | 8% |
| Total Fat 2.03g | 3% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 986mg | 41% |
| Potassium 259mg | 7% |
| Total Carbs 38.59g | 10% |
| Dietary Fiber 6.7g | 22% |
| Sugars 8.57g | 6% |
| Protein 13.97g | 22% |
