Skip to content
Looking for something?

Chicken and Rice

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

8.6g

Energy (kJ)

1598kJ

Energy (kcal)

382kcal

Carbohydrate incl. fibre (g)

71.9g

Carbohydrate excl. fibre (g)

67.0g

Sugar (g)

2.5g

Fibre (g)

4.9g

Fat (g)

7.0g

Saturated fat (g)

1.1g

Unsaturated fat (g)

5.4g

Monounsaturated fat (g)

2.8g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

306mg

Salt (g)

0.76g

Vitamin A (IU)

6813IU

Vitamin C (mg)

45.7mg

Calcium (mg)

57mg

Iron (mg)

4.52mg

Potassium (mg)

354mg

Total

34.3g

6394kJ

1528kcal

287.7g

268.1g

9.9g

19.6g

27.8g

4.5g

21.4g

11.0g

10.4g

0.1g

2mg

1226mg

3.05g

27251IU

182.8mg

230mg

18.07mg

1415mg

  • 1 ltr water
  • 2 Knorr chicken stock pot
  • 300 g long grained rice
  • 1 tbsp vegetable oil
  • 1 small onion, chopped
  • 1 small red pepper, chopped into small cubes
  • 1 small green pepper, chopped into small cubes
  • 1 clove garlic, crushed
  • 1 small red chilli pepper, finely sliced
  • 1 tbsp Robertsons paprika
  • 150 ml extra water
  • 225 g frozen peas and carrots
  • 400 g fresh roast chicken, shredded
  • 60 g pimientostuffed olives, roughly chopped (optional)