Nutrition Facts
Serving Size | ½ of recipe |
Calories | 397 |
Total Fat | 7.5 g |
Saturated Fat | 1 g |
Sodium | 688 mg |
Total Carbohydrate | 48 g |
Dietary Fiber | 5 g |
Protein | 34 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Uncooked brown rice | ½ cup |
Canola oil | 2 teaspoons |
Garlic clove, minced | 1 |
Boneless, skinless chicken breast halves, cut into ½-inch cubes | 2 |
Green bell pepper, chopped | ½ |
Yellow onion, chopped | ½ |
Stalk celery, chopped | 1 |
Dried basil | ¼ teaspoon |
Dried oregano | ½ teaspoon |
Jalapeno, chopped (optional) | ½ |
Salt | ¼ teaspoon |
Freshly ground black pepper to taste | |
Dash of cayenne pepper (optional) | |
Tomato puree (or puree diced tomatoes in a blender or food processor) | ¼ cup |
Reduced-sodium chicken broth | 1 cup |
Green onions, sliced | 2 |