Ingredients:
| 1 tablespoon | oil (canola, olive, or vegetable) |
| 1 cup | onion, diced (1 medium onion) |
| 1 clove | garlic, minced |
| 1 1/2 cups | reduced sodium chicken broth |
| 1 cup | instant brown rice, uncooked |
| 2 cups | frozen vegetables (broccoli, carrots, corn, mixed vegetables, peas) |
| 2 cups | cooked chicken (shredded or cut up) |
| 3/4 cup | cheddar cheese, shredded |
Instructions:
- Heat oil in a skillet over medium heat. Add onion and garlic. Cook for 2 minutes.
- Add chicken broth. Heat to boiling. Stir in rice and frozen vegetables.
- Reduce heat to low. Cover and cook for 10 minutes.
- Add chicken and cheese. Stir constantly until chicken is heated through and cheese is melted.
Nutrition Facts
4 servings per recipeServing Size: 1 1/2 cups
Amount Per Serving
Calories 390
- % Daily Value*
- Total Fat 14g
- 22%
- Saturated Fat 5g
- 25%
- Trans Fat 0g
- Cholesterol 80mg
- 27%
- Sodium 420mg
- 18%
- Total Carbohydrates 32g
- 11%
- Dietary Fiber 3g
- 12%
- Total Sugars 6g
- Added Sugars
- NA*
- Protein 32g
- Vitamin D 0mcg
- 0%
- Calcium 194mg
- 15%
- Iron 1mg
- 6%
- Potassium 363mg
- 8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently avaliable for the recipe. We will be updating the information shortly.
Source: Spend Smart Eat Smart