A Different Way To Make Chicken &Amp; Rice

1. Marinate chicken meat and livers for 30 minutes.

2. Sauté onions, chicken meat and livers.

3. Cook for 5 minutes and season with salt and pepper.

4. Add tomato sauce and simmer for 5 minutes.

5. Set aside.

6. Heat 4 tbsp margarine over moderate flame.

7. Add cooked rice and stir with wooden spoon.

8. Pour stock and cook for 15 minutes stirring occasionally to prevent sticking.

9. Add sautéed chicken mixture, cheese and bell peppers.

10. Mix thoroughly.

11. Serve hot.

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Nutrient	Quantity
Total fats	29.1773 g
Protein	88.1303 g
Carbohydrates	263.006 g
Energy	1709.3544 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2679 g
Water	1023.2607 g
Aspartic acid	6.3955 g
Calcium, Ca	297.8742 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0113 g
Lutein + zeaxanthin	12.054 g
Fiber, total dietary	6.0128 g
Fatty acids, total saturated 22:0	0.0159 g
Carotene, beta	147.1472 g
Niacin	46.8863 mg
Hydroxyproline	0.0975 g
Vitamin A, RAE	7532.5569 g
Arginine	4.7171 g
Riboflavin	5.0122 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0138 g
Fatty acids, total saturated 20:1	0.0651 g
Glutamic acid	11.204 g
Sodium, Na	5000.7892 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0935 g
Total lipid (fat)	29.1773 g
Manganese, Mn	4.4035 mg
Fructose	1.4747 g
Proline	3.4366 g
Fatty acids, total saturated 16:0	6.6556 g
Fatty acids, total saturated 8:0	0.0626 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.0773 g
Sucrose	1.3748 g
Choline, total	545.5129 mg
Sugars, total	16.7552 g
Serine	3.262 g
Fatty acids, total saturated 10:0	0.1521 g
Fatty acids, total saturated 18:0	2.7592 g
Fatty acids, total saturated 20:4 undifferentiated	0.7394 g
Vitamin B-6	3.0976 mg
Selenium, Se	186.1174 g
Ash	20.0954 g
Vitamin D	5.3156 IU
Fatty acids, total saturated 18:1 undifferentiated	8.3462 g
Pantothenic acid	17.7137 mg
Phenylalanine	3.4541 g
Copper, Cu	2.1968 mg
Betaine	57.445 mg
Thiamin	2.6211 mg
Retinol	7517.4034 g
Methionine	1.6579 g
Iron, Fe	35.1048 mg
Carbohydrate, by difference	263.006 g
Phosphorus, P	1422.9529 mg
Folate, total	2049.5427 g
Tocopherol, gamma	0.7097 mg
Fatty acids, total saturated 4:0	0.1666 g
Lycopene	90.7386 g
Alanine	3.7723 g
Cholesterol	823.0322 mg
Valine	4.0997 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	3.2512 g
Glycine	3.1474 g
Carotene, alpha	24.9596 g
Glucose (dextrose)	2.4139 g
Fatty acids, total saturated 14:0	0.9359 g
Zinc, Zn	11.5044 mg
Isoleucine	3.2016 g
Fatty acids, total saturated 12:0	0.1244 g
Fatty acids, total polyunsaturated	5.3767 g
Leucine	5.9202 g
Tocotrienol, alpha	0.0448 mg
Vitamin A, IU	25331.3614 IU
Folate, DFE	2482.4427 g
Tryptophan	0.7852 g
Vitamin C, total ascorbic acid	50.1766 mg
Phytosterols	16.592 mg
Folic acid	618.825 g
Galactose	0.0001 g
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 6:0	0.0914 g
Tyrosine	2.6407 g
Vitamin B-12	37.9117 g
Vitamin K (phylloquinone)	2.9287 g
Fatty acids, total saturated	11.1752 g
Histidine	1.9345 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0136 g
Fatty acids, total monounsaturated	9.6346 g
Threonine	2.7467 g
Folate, food	1430.7177 g
Fatty acids, total polyunsaturated 17:0	0.0045 g
Vitamin D (D2 + D3)	0.1266 g
Cryptoxanthin, beta	24.9726 g
Vitamin D3 (cholecalciferol)	0.1266 g
Vitamin E (alpha-tocopherol)	2.1951 mg
Fatty acids, total trans	0.1474 g
Magnesium, Mg	205.4342 mg
Lysine	4.4917 g
Potassium, K	2100.7983 mg
Cystine	1.1289 g
Fluoride, F	1.2442 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rice	1.5 cups	1012.875	221.8612	1.8315
Chicken breast	0.5 cups	0	0	0
Onion	1	44	10.274	0.11
Soy sauce	0.25 cup	33.7875	3.1429	0.3634
Red bell pepper	1 coarsely	0	0	0
Cheese	3 tablespoons	89.3531	0.5923	7.2748
Chicken liver	0.5	269.8878	1.6556	10.9543
Tomato Sauce	1 can	0	0	0
Pepper	1 dash	0.251	0.064	0.0033
salt pepper	0	0	0	0
chicken stock	3 cups	259.2	25.416	8.64