| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Saffron Rice Mix, 5 oz | |
| recipe developed with | ||
| Mahatma | ||
| 2 | T | Vegetable Oil |
| 1 | Small, sliced: green & red | |
| bell peppers & white | ||
| onion | ||
| 2 | Skinnless, boneless chicken | |
| breast halves | ||
| 4 | Large, burrito-size flour | |
| tortillas | ||
| 1/4 | lb | Spinnach leaves, cleaned & |
| trimmed | ||
| 1 | c | Shredded mild Cheddar cheese |
INSTRUCTIONS
another Houston Chronicle pick... Prepare rice acording to package directions. While rice is cooking, heat oil in medium skillet. Saute peppers and onion. Remove from skillet, set aside. In same pan, brown chicken breasts on both sides, cooking until chicken is no longer pink. Remove from skillet and slice in thin slices. Lay tortillas on flat surface. Line each with spinach leaves. Divide rice in 4 equal parts, spreading evenly over spinach. Add equal ammounts of sauteed vegetables on rice. Add sliced chicken & cheese. Roll tortillas. Wrap in butcher paper or foil. Servings: 4 Source: Houston Chronicle from Riviana Foods Posted to recipelu-digest Volume 01 Number 523 by jecraig@lan-inc.com on Jan 14, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 4693
Calories From Fat: 2766
Total Fat: 308.4g
Cholesterol: 1047.1mg
Sodium: 2978.4mg
Potassium: 2943.7mg
Carbohydrates: 144.3g
Fiber: 10g
Sugar: 10.7g
Protein: 314.8g