Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| 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
- =
- 21/2 to 3 pound chicken pieces
- 1 14-1/2- to 16-ounce can tomatoes (about 2 cups), drained
- 1 1/2 cups chicken broth or water
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon rosemary leaves
- 3/4 cup chopped onion
- 3/4 cup chopped green pepper
- 1 cup uncooked rice
- =
Directions
Place chicken, skin side up, in buttered shallow 2-1/2-quart baking dish. Bake, uncovered, at 450 degrees 30 minutes or until browned.
Combine tomatoes, broth, salt, pepper and rosemary in saucepan. Bring to a boil.
Remove chicken from oven. Top with onion, green pepper and rice. Add tomato mixture. Stir. Cover, reduce temperature to 350 degrees, and bake 30 minutes longer or until rice is tender and liquid is absorbed. Garnish with parsley, if desired.