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Chantel Small: "Did slow cooker , did saffron rice. Came out amaz…" Read More
10Ingredients
50Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 4 boneless, skinless chicken breasts
- 1 onion (large, coarsely chopped)
- 1 cup regular long-grain white rice (or uncooked converted)
- 1 tsp. ground cumin
- 1/8 tsp. saffron threads (crushed)
- 2 cups chicken broth
- 1/2 cup Old El Paso Thick 'n Chunky salsa
- 1 red bell pepper (coarsely chopped)
- 1/2 cup frozen sweet peas
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol75mg25% |
Sodium180mg8% |
Potassium710mg20% |
Protein31g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A20% |
Vitamin C70% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Hey Katie! 7 years ago
Easy, single pot chicken and rice. Made a lot though, I could have used a larger pan or chosen smaller chicken breasts. Saffron is expensive- and while it was a 'neat' new ingredient, I don't think it's worth the cost. I'd probably just use yellow rice next time. Also, I used a veggie melody with corn, peas, carrots, and beans. They were nice but next time, I'll use just corn and peas- and I'll probably omit the bell pepper (even though I LOVE bell peppers, they just didn't add to the dish). Could be a good recipe with some changes