Spanish Chicken With Rice

1. In large skillet over medium-high heat, heat oil.

2. Brown chicken 3 minutes on each side.

3. Pour off fat.

4. Stir in soup, tomatoes, green pepper and garlic.

5. With a wooden spoon, crush tomatoes against sides of pan.

6. Bring to boil.

7. Reduce heat to low.

8. Cover; cook 30 minutes or until chicken is no longer pink, turning chicken halfway through cooking and stirring occasionally.

9. Serve with rice.

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Nutrient	Quantity
Total fats	186.9235 g
Protein	232.9237 g
Carbohydrates	632.6784 g
Energy	5245.2418 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6208 g
Water	1261.2491 g
Aspartic acid	21.2207 g
Calcium, Ca	403.0436 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0305 g
Lutein + zeaxanthin	258.055 g
Fiber, total dietary	13.9825 g
Fatty acids, total saturated 22:0	0.0335 g
Fatty acids, total trans-polyenoic 13:0	0.0305 g
Carotene, beta	1174.86 g
Niacin	95.6285 mg
Vitamin A, RAE	602.6942 g
Arginine	15.5367 g
Riboflavin	1.7264 mg
Fatty acids, total polyunsaturated 15:0	0.0732 g
Fatty acids, total saturated 20:1	1.4668 g
Glutamic acid	38.1658 g
Sodium, Na	2851.1231 mg
Fatty acids, total saturated 16:1 undifferentiated	8.4762 g
Total lipid (fat)	186.9235 g
Manganese, Mn	8.8921 mg
Fructose	0.9824 g
Proline	11.45 g
Fatty acids, total saturated 16:0	35.4153 g
Fatty acids, total saturated 8:0	0.9281 g
Sucrose	0.674 g
Choline, total	644.3801 mg
Sugars, total	15.183 g
Serine	9.2358 g
Fatty acids, total saturated 10:0	1.0339 g
Fatty acids, total saturated 18:0	9.6783 g
Fatty acids, total saturated 20:4 undifferentiated	0.7558 g
Vitamin B-6	4.8466 mg
Selenium, Se	250.0273 g
Ash	19.6065 g
Vitamin D	90.6669 IU
Fatty acids, total saturated 18:1 undifferentiated	56.3116 g
Pantothenic acid	17.7995 mg
Phenylalanine	9.8918 g
Copper, Cu	2.7637 mg
Betaine	70.7947 mg
Fatty acids, total trans-polyenoic 15:1	0.1068 g
Thiamin	5.0625 mg
Retinol	496.7842 g
Methionine	5.9451 g
Iron, Fe	45.0193 mg
Carbohydrate, by difference	632.6784 g
Phosphorus, P	2378.033 mg
Folate, total	1801.8301 g
Fatty acids, total saturated 4:0	0.0915 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0907 g
Fatty acids, total saturated 22:1 undifferentiated	0.0976 g
Alanine	13.4162 g
Cholesterol	704.4015 mg
Valine	11.9461 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0122 g
Fatty acids, total saturated 18:2 undifferentiated	30.9452 g
Glycine	13.9383 g
Carotene, alpha	226.245 g
Glucose (dextrose)	1.0122 g
Fatty acids, total saturated 14:0	5.8407 g
Zinc, Zn	21.1833 mg
Isoleucine	11.1808 g
Fatty acids, total saturated 12:0	13.0202 g
Fatty acids, total polyunsaturated	34.5523 g
Fatty acids, total saturated 14:1	0.0793 g
Fatty acids, total polyunsaturated 17:1	0.1982 g
Leucine	17.4032 g
Vitamin A, IU	3834.0262 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0907 g
Folate, DFE	2956.2301 g
Tryptophan	2.6319 g
Vitamin C, total ascorbic acid	139.7617 mg
Phytosterols	32.545 mg
Folic acid	1650.2 g
Fatty acids, total saturated 20:0	0.0244 g
Fatty acids, total saturated 6:0	0.1764 g
Tyrosine	7.5312 g
Vitamin B-12	2.8107 g
Vitamin K (phylloquinone)	66.4484 g
Fatty acids, total saturated	67.8773 g
Histidine	6.4609 g
Fatty acids, total monounsaturated	67.5598 g
Threonine	9.2755 g
Folate, food	151.6301 g
Fatty acids, total polyunsaturated 17:0	0.0793 g
Vitamin D (D2 + D3)	1.8133 g
Fatty acids, total polyunsaturated 24:0	0.0701 g
Cryptoxanthin, beta	5.215 g
Vitamin E (alpha-tocopherol)	7.5237 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.272 g
Fatty acids, total trans	0.8795 g
Magnesium, Mg	414.4837 mg
Lysine	16.2767 g
Potassium, K	3419.2889 mg
Cystine	3.516 g
Fluoride, F	1.49 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rice	4 cups	2701	591.63	4.884
Garlic	2 cloves	8.94	1.9836	0.03
Chicken	2 lbs	1949.3378	0	136.5443
Tomato	1.5 cups	62.1	13.77	0.54
Vegetable oil	2 tablespoons	234.464	0	27.2
green pepper	0.5	14.9	3.4568	0.1267
cream chicken soup	1 can	274.5	21.838	17.5985