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Rice & Chicken [Or Turkey]

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YIELD

2 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

¾ 177
CUP ML RICE
brown
1 ⅔ 394
CUPS ML LIQUID
(water and chicken broth) *
1 5
TEASPOON ML CURRY POWDER
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
3 3
SMALL SMALL CARROTS
sliced
1 1
STALK STALK CELERY
chopped *
1 1
SMALL SMALL LEEKS
chopped *
1 237
CUP ML KALE
fresh, chopped
½ 118
CUP ML MUSHROOMS
fresh, chopped *
5 144.5
OUNCES ML/G CHICKEN
cooked, chopped
158
CUP ML GREEN PEAS
frozen

Directions

Put rice and liquid in a medium saucepan and bring to a boil.

Add curry, pepper flakes, carrots, celery, leek, kale and mushrooms.

Return to a boil, reduce heat, cover and simmer for 35 to 40 minutes, or until most of the liquid is absorbed.

Add meat and peas, and cook another 5 minutes.

Serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 202 9% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 96mg 4%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 11%
Sugars g
Protein 21g
Vitamin A 184% Vitamin C 40%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 
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