Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
558
Calories
40g
Protein
18g
Fat
58g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 2 cups hot water
- 1 package (4.4 ounces) Spanish rice and sauce mix
- 2 cups Birds Eye frozen Green Peas
- 1/2 teaspoon crushed pepper flakes
Directions
1
Heat oil in large skillet over medium-high heat.
2
Add chicken; cook and stir until lightly browned, about 5 minutes.
3
Add hot water and rice and sauce mix; bring to boil.
4
Reduce heat to medium-low; simmer uncovered, 5 minutes.
5
Stir in green peas; increase heat to medium-high.
6
Cover and cook 5 minutes or until peas and rice are tender.
7
Sprinkle with red pepper flakes.
Recipe sourced from
fandom