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Ingredientes
- 2 c. rice
- 3 env. chicken noodle soup mix
- 9 c. boiling water
- 2 pound bulk pork sausage
- 1 bunch celery
- 1 lg. green bell pepper
- 2 onions
- 1 c. whole blanched almonds
Direcciones
- Cover and boil for 30 min: 2 c. rice, 3 envelopes of chicken noodle soup mix and 9 c. boiling water. Fry 2 pounds of bulk pork sausage. Drain off most of the fat. Chop 1 bunch celery, 1 green bell pepper and 2 onions. Add in to sausage and saute/fry. Stir in rice and chicken soup mix. Add in 1 c. whole almonds, halved (or possibly slivered). Top with more almonds. Bake at 350 degrees for 30 min. Makes 16 generous servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 12 servings | |
| Calories 427 | |
| Calories from Fat 235 | 55% |
| Total Fat 26.57g | 33% |
| Saturated Fat 7.23g | 29% |
| Trans Fat 0.16g | |
| Cholesterol 55mg | 18% |
| Sodium 562mg | 23% |
| Potassium 369mg | 11% |
| Total Carbs 29.91g | 8% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.81g | 1% |
| Protein 16.8g | 27% |
