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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the chicken in the broth. | 2. In the meantime, in a skillet that is lightly coated with olive oil (or spray) , saute the onions, garlic and peppers. Add the spices to the sauteed mixture. | 3. Remove the chicken from broth and chop. Bring the broth to a boill, add the rice, reduce heat. Add the pepper mixture, chicken, cans of rotel, dash of worcestershire and cilanto and simmer for 1/2 hour. | 4. Serve with chopped tomatoes, cilantro and avocado. Add a slice of lime of some lime zest. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	3	boxes	low sodium	-	-	-	-
chicken breast	2	lbs	boneless	1560.3596	0.0	189.1482	83.9147
onion	2		chopped	128.0	29.888	3.52	0.32
garlic clove	4		chopped	-	-	-	-
poblano pepper	2		chopped	-	-	-	-
jalapeno pepper	2		chopped	3.2625	0.7312	0.1024	0.0416
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
coriander	1	teaspoon		1.84	0.2936	0.1704	0.0416
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
rotel	2	cans		-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
rice	1 1/2	cups	uncooked	1053.0	232.0695	19.3342	1.6965
worcestershire sauce	1	dash		-	-	-	-
lime zest	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.