- Recipes Home
- Interest Groups
Chicken And Rice With Bean Sauce Recipe
|Chicken||2 1⁄2 Pound, cut into pieces|
|Bacon slices||3 , chopped|
|Canned tomato sauce||8 Ounce|
|Onion||1 Small, chopped|
|Green bell pepper||1 , chopped|
|Tomato||1 Large, diced|
|Olives||6 , pitted|
|Garlic||1 Clove (5 gm), minced|
|Uncooked rice||1 1⁄2 Cup (24 tbs)|
|Bean sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 3344 Calories from Fat 1172
% Daily Value*
Total Fat 130 g200.3%
Saturated Fat 37 g184.9%
Trans Fat 0 g
Cholesterol 764.9 mg
Sodium 3343.6 mg139.3%
Total Carbohydrates 270 g90.1%
Dietary Fiber 18.1 g72.3%
Sugars 25.3 g
Protein 265 g530.1%
Vitamin A 87.7% Vitamin C 285.5%
Calcium 36.8% Iron 107.7%
*Based on a 2000 Calorie diet
Boil the chicken giblets, back and neck to make a broth for cooking the rice.
Cook the bacon in a large heavy skillet over medium heat.
Brown the chicken pieces with the bacon in the drippings.
Remove 2 to 4 tablespoons from the can of tomato sauce and set aside to use in the bean sauce.
Add the remaining tomato sauce, onion, green pepper, tomato, cilantro, olives and garlic to the chicken mixture and bring to a simmer.
Cook for 20 minutes.
Stir in the rice and broth made from the giblets and bring to a boil.
Reduce heat and simmer, covered, for 20 minutes or until rice is tender.