Chicken Vegetable Risotto Supper
|Uncooked regular rice||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic/1/2 teaspoon chopped garlic in oil||1 Clove (5 gm), minced|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Frozen broccoli cauliflower carrots||16 Ounce (2 Cups American Mixture Heartland Style)|
|Cut up cooked chicken||1 1⁄2 Cup (24 tbs)|
|Freshly grated parmesan cheese||2 Ounce (1/2 Cup)|
Heat oil in large skillet over medium-high heat.
Add rice, onion and garlic; cook and stir 6 to 8 minutes or until rice is golden brown.
Stir in broth; bring to a boil.
Reduce heat to low; cover and simmer 15 to 20 minutes or until liquid is absorbed.
Meanwhile, cook vegetables until crisp-tender as directed on package; drain.
Add cooked vegetables and chicken to rice mixture.
Cook and stir 2 to 3 minutes or until thoroughly heated.
Add Parmesan cheese; mix well.
Sprinkle each serving with additional Parmesan cheese, if desired.
Serving size: Complete recipe
Calories 1872 Calories from Fat 650
% Daily Value*
Total Fat 73 g112.4%
Saturated Fat 21.2 g105.9%
Trans Fat 0 g
Cholesterol 215.7 mg71.9%
Sodium 2702.5 mg112.6%
Total Carbohydrates 192 g63.9%
Dietary Fiber 16.3 g65.3%
Sugars 17.3 g
Protein 100 g200.5%
Vitamin A 91.3% Vitamin C 172.5%
Calcium 87.5% Iron 41.3%
*Based on a 2000 Calorie diet