Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | 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 cup uncooked long-grain white rice
- 2 cups water
- 1 tablespoon oil
- 4 boneless skinless chicken breast halves, cut into bite-sized pieces
- 1 cup old el paso thick 'n chunky salsa
- 1/4 cup orange marmalade
- 1 tablespoon brown sugar
- 2 tablespoons fresh lime juice
- 1/4-1/2 teaspoon allspice
- 1/4 cup chopped fresh cilantro
- fresh lime wedges, if desired
- fresh orange wedges, if desired
- =
Directions
Cook rice in water as directed on package.
Meanwhile, heat oil in large skillet over medium-high heat until hot.
Add chicken; cook and stir 7 minutes or until chicken is no longer pink.
In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.
Add to chicken; mix well.
Bring to a boil.
Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally.
Stir in cilantro.
Serve over hot cooked rice.
Garnish with lime and orange wedges.