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Spanish Chicken And Rice Recipe
|Chicken thighs||1 1⁄2 Pound|
|Cooking oil||2 Tablespoon|
|Ground beef||3⁄4 Pound|
|Frozen peas||10 Ounce (1 Package)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2555 Calories from Fat 1336
% Daily Value*
Total Fat 159 g243.9%
Saturated Fat 44.5 g222.3%
Trans Fat 0.7 g
Cholesterol 804.8 mg
Sodium 3170.8 mg132.1%
Total Carbohydrates 76 g25.4%
Dietary Fiber 21.8 g87%
Sugars 14.3 g
Protein 213 g426.2%
Vitamin A 199.7% Vitamin C 155.8%
Calcium 58.3% Iron 176.7%
*Based on a 2000 Calorie diet
Sprinkle with a little salt, pepper, and paprika; set aside.
Meanwhile, combine ground beef, 1/2 teaspoon salt, and dash pepper; shape into 18 tiny meatballs.
Lightly brown meatballs in same skillet; set aside.
Pour boiling water over peas to thaw.
In bowl combine peas, tomatoes, rice mix, olives, and 1 cup water.
Arrange meatballs in 8 x 8 x 2-inch baking dish.
Pour rice mixture over meatballs.
Arrange chicken pieces atop rice.
Micro-cook, covered, till rice and chicken are done, about 20 minutes, giving dish a quarter turn every 5 minutes.