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Latin Chicken and Rice Pot

This recipe contains white rice, ripe avocados, boneless, skinless chicken, sour cream, butter and more.
4 Servings - 40 min -
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Servings:4  | Calories:974 | Total Fat:42g  | Chol:108mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 42g
65 %
Sat Fat 13g
65 %
Total Carb 110g
37 %
Fiber 12g
48 %
Sugars 7g
Cholesterol 108mg
36 %
Sodium 3040mg
127 %
Protein 42g
85 %
36% Others combined
34% White rice
16% Ripe avocados
13% Boneless, skinless chicken
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces
Salt and pepper
2 cups white rice
3 cups chicken stock, available in paper boxes on the soup aisle of market
1 teaspoon poultry seasoning
1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market
1 cup tomato sauce
1 (2 ounce) box golden raisins, 1/4 cup
1 cup Spanish olives with pimentos, drained and chopped
2 vine ripe tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white skinned onion, chopped
Several drops hot sauce
1/4 cup chopped fresh flat-leaf parsley, a handful
1/2 lemon or lime, juiced
2 ripe avocados, pitted and spoon flesh from skins
1/2 lemon, juiced
1 clove garlic
1 cup sour cream

Directions : View recipe directions on
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