Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
494
Calories
36g
Protein
16g
Fat
48g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 rice
- 1/3 cup diced pimientos
- 2 tablespoons chopped fresh parsley (optional)
- 2 cups boiling chicken broth
- 2 tablespoons melted butter or margarine
- 1/4 teaspoon garlic salt
- 1/4 teaspoon celery salt
- 1 teaspoon paprika
- 1/8 teaspoon ground red pepper
- 3 chicken breasts, halved, boned and skinned (about 1-1/2 pounds)
- 1/3 cup sliced ripe olives
- 1 tablespoon capers (optional)
- =
Directions
1
Combine rice, pimientos, parsley, broth and butter in shallow 3-quart baking dish; stir well. Sprinkle chicken with garlic salt, celery salt, paprika and pepper. Place chicken on rice. Cover and bake at 350 degrees 45 minutes or until chicken and rice are tender. Stir in olives and capers.
Recipe sourced from
fandom