Serving Size | 1½ cup |
Calories | 428 |
Total Fat | 8 g |
Saturated Fat | 2 g |
Cholesterol | 80 mg |
Sodium | 341 mg |
Potassium | 35 g |
Total Carbohydrate | 52 g |
Dietary Fiber | 8 g |
Protein | 35 g |
Calcium | 50 mg |
Magnesium | 122 mg |
Servings | 5 |
Ingredients | Measures |
---|---|
Onions, chopped | 1 cup |
Green peppers | ¾ cup |
Vegetable oil | 2 teaspoons |
Tomato sauce * | 1 (8-ounce) can |
Parsley, chopped | 1 teaspoon |
Black pepper | ½ teaspoon |
Garlic, minced | 1 ¼ teaspoon |
Cooked brown rice (cooked in unsalted water) | 5 cups |
Chicken breasts, cooked, skin and bone removed, and diced | 3 ½ cups |
*To reduce sodium, use one 4-ounce can of low-sodium tomato sauce and one 4-ounce can of regular tomato sauce. New sodium content for each serving is 215 mg.