Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
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- 1 to 2 tablespoons Creole seasoning
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 4 slices bacon
- 3 ribs celery, thinly sliced
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 16-ounce package frozen corn, partially thawed
- 3 plum tomatoes, chopped
- 1 16-ounce can evaporated skim milk
- 3 cups cooked rice
- Chopped fresh parsley
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Directions
Sprinkle seasoning over chicken. Heat Dutch oven over medium-high heat until hot. Add bacon; cook until crisp. Remove from skillet; cool and crumble. Drain all but 1 tablespoon fat from skillet.
Add chicken; cook 5 to 7 minutes or until no longer pink and beginning to brown. Remove from Dutch oven; set aside.
Add celery, onion and garlic. Cook and stir 5 to 7 minutes or until celery is tender. Stir in corn, tomatoes and milk. Bring to a boil; reduce heat to medium; simmer 10 to 15 minutes, stirring occasionally.
Stir in rice and reserved chicken; cook 2 to 3 minutes more or until thoroughly heated. To serve, garnish with bacon and parsley.