Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
| 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 |
| 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.