Easy One-Pot Chicken Thighs and Rice: Your Ultimate Weeknight Dinner Solution
Hearty, incredibly delicious, and immensely satisfying, this One-Pot Chicken Thighs and Rice recipe is the quintessential meal for those bustling weeknights. Imagine perfectly seasoned, succulent chicken thighs nestled amongst steaming hot, fluffy rice, all cooked to perfection in a single pot. This robust dish promises a comforting, home-cooked experience with astonishingly little effort, requiring just about 15 minutes of active kitchen time and a handful of everyday pantry staples.
In our busy lives, one-pan and one-pot meals are nothing short of a culinary revelation. They are the heroes of minimal prep work and, more importantly, minimal cleanup – a feature that’s undeniably appealing to every home cook. While there are days when a creamy pasta dish like our One-Pot Creamy Macaroni and Chicken or One-Pot Creamy Chicken Pasta hits just right, we often find ourselves craving the wholesome goodness of chicken and rice. This particular recipe has earned a coveted spot in our weekly meal rotation, exceeding all expectations. It’s not just tasty; it’s genuinely family-friendly, entirely made on the stovetop, and even a hit with picky eaters, making it an absolute win for any household.
Table of Contents
- Why You’ll Adore This One-Pot Chicken & Rice💜
- Expert Tips for Perfection
- Essential Ingredients for One-Pot Chicken Thighs and Rice
- Substitutions & Creative Variations
- How to Make One-Pot Chicken Thighs and Rice: A Step-by-Step Guide
- Step 1: Prepare and Marinate the Chicken
- Step 2: Sear for Golden Perfection
- Step 3: Build the Flavor Base with Aromatics
- Step 4: Incorporate Rice and Liquid
- Step 5: Combine and Cook to Tenderness
- Serving Suggestions for Your Delicious Meal🍽️
- Make Ahead, Storage, and Reheating Instructions
- Frequently Asked Questions
- More Beloved Chicken Recipes You’ll Enjoy💜
- One-Pot Chicken Thighs And Rice Recipe Card
Why You’ll Adore This One-Pot Chicken & Rice💜
This one-pot chicken and rice recipe might appear straightforward, but its beauty lies in its simplicity and the fact that everything truly comes together in a single pan. This means fewer dishes to wash later, which is always a bonus! But the advantages don’t stop there:
- Effortless Preparation: It’s incredibly easy to make, ranking among the most straightforward rice dinners you’ll ever prepare. This recipe is your go-to for days when you desire a substantial, home-cooked meal without spending hours in the kitchen. From searing the chicken to simmering the rice, each step is designed for maximum flavor with minimal fuss.
- Infinitely Customizable: The classic pairing of chicken thighs and rice serves as a perfect canvas for your culinary creativity. While our recommended dry rub is simple yet exceptionally flavorful, you can easily adapt the seasonings to your preference. Consider marinating the chicken in a vibrant blend like our homemade Jamaican Jerk Seasoning or fresh Green Seasoning for an exciting twist. Feel free to experiment with different herbs, spices, or a touch of heat to make it uniquely yours.
- Remarkably Versatile and Delicious: This dish is hearty enough to be a complete meal on its own, yet versatile enough to be paired with almost any side. Whether you opt for a fresh salad or a simple vegetable, it complements beautifully. Imagine it alongside Garlic Butter Green Beans for a balanced dinner. Its universally appealing flavors ensure that the entire family, including the pickiest eaters, will eagerly gather around the table.
- Minimal Cleanup: As the name suggests, this recipe uses just one pot from start to finish. This translates directly into less time scrubbing dishes and more time enjoying your evening. It’s the ultimate solution for busy parents and anyone looking to simplify their kitchen routine without sacrificing taste.
- Rich in Flavor: By cooking the chicken and rice together, the rice absorbs all the delicious juices and seasonings from the chicken and aromatics, resulting in a depth of flavor that’s hard to achieve with separate cooking methods. Every spoonful is packed with savory goodness, making this a truly memorable meal.
Expert Tips for Perfection
Having tested and perfected this recipe, I’m delighted to share a few pro tips to help you achieve the most incredibly delicious results every time. These insights will elevate your one-pot chicken and rice from good to absolutely unforgettable!
- Toast Your Rice for Deeper Flavor: Don’t skip the crucial step of toasting the rice with the aromatics before adding the chicken broth. This technique infuses the rice with the savory essence of the spices and a delightful nutty flavor, adding an extra layer of complexity to the final dish.
- Serve Veggies on the Side: While adding vegetables directly into the pot is an option, I often find it better to prepare them separately. My kids, in particular, prefer their veggies on the side rather than mixed into the rice. Simple steamed broccoli or a fresh green salad makes an excellent accompaniment, allowing everyone to enjoy their meal exactly how they like it.
- Optional Veggie Add-ins: If you do prefer to incorporate vegetables directly, feel free to add colorful options like mixed frozen vegetables, diced red bell peppers, or broccoli florets. Add them during the last 10-15 minutes of cooking to ensure they are tender but not overcooked.
- Choose the Right Pot Size: The pot size is more critical than you might think! I initially used a 3.5-quart pot, which was barely sufficient. For optimal cooking and to prevent overcrowding, I strongly recommend using a 5-quart pot or a Dutch oven. An enameled cast iron pot is ideal as it retains heat exceptionally well, ensuring even cooking and preventing rice from sticking to the bottom.
- Adjust for Different Chicken Cuts: If you opt for different cuts of chicken, such as boneless, skinless chicken breasts or drumsticks, remember to adjust the cooking time accordingly. Chicken breasts, being leaner, can dry out quickly. To prevent this, I suggest adding them back to the pan when the rice is halfway through cooking. This ensures they remain juicy and tender.
- For a Touch of Creaminess: To add a subtle creaminess and richer texture to your dish, consider stirring in a splash of coconut milk along with the chicken broth. This creates a wonderfully smooth and indulgent profile without overpowering the savory flavors.
- Deglaze for Extra Deliciousness: After you’ve seared and removed the browned chicken thighs, consider deglazing the pot with a splash of white wine, chicken stock, or even water. Scrape up all those flavorful browned bits from the bottom of the pan; these are packed with umami and will significantly enhance the overall depth of your rice.
Essential Ingredients for One-Pot Chicken Thighs and Rice
Extraordinary results often come from simple, high-quality ingredients. Here’s a detailed look at everything you’ll need, along with some helpful notes on key components:
- Chicken Thighs: For this recipe, I highly recommend using bone-in, skin-on chicken thighs. The bone contributes to a richer flavor, and the skin renders fat during searing, adding incredible juiciness and a crispy texture that elevates the dish. However, if you prefer, boneless, skinless chicken thighs can also be used; just be mindful of adjusting cooking times to prevent them from drying out.
- Rice: Jasmine rice is the star here. Its aromatic qualities and soft, fluffy texture when cooked make it the perfect companion for the chicken. The rice absorbs the flavorful broth and seasonings beautifully. Always remember to rinse your rice thoroughly (3-4 times) before cooking to remove excess starch, which helps prevent stickiness and ensures distinct, fluffy grains.
- Chicken Broth: Opt for low-sodium chicken broth or chicken stock. This is crucial for cooking the rice and allows you complete control over the final salt content and seasoning profile of your dish. If you’re looking for a vegetarian alternative or simply prefer it, vegetable broth can also be used.
- Tomato Paste: A small but mighty ingredient, tomato paste adds a wonderful depth of flavor, a subtle tang, and a rich umami note to the rice. It also contributes a lovely reddish hue to the dish, making it visually appealing.
- Aromatics (Fresh Garlic and Onion): These are the foundational building blocks of flavor for many savory dishes. Freshly chopped onion and minced garlic are sautéed to release their fragrant oils, creating a sweet and savory base that permeates the entire dish.
- Essential Seasonings: A balanced blend of spices is key. You’ll need the classics:
- Onion Powder & Garlic Powder: For an additional layer of aromatic flavor.
- Salt & Black Pepper: To enhance all the other flavors.
- Paprika: Provides a mild sweetness, earthy notes, and a beautiful reddish color.
- Red Pepper Flakes: For a subtle hint of warmth and a gentle kick that awakens the palate. Adjust to your heat preference.
- Italian Seasoning: A fragrant mix of dried herbs like oregano, basil, thyme, and rosemary, adding an herbaceous complexity.
- Dried Thyme: Contributes an earthy, slightly minty, and peppery aroma that pairs wonderfully with chicken.
- Chicken Bouillon Seasoning: This secret ingredient amplifies the savory chicken flavor throughout the rice, creating a truly rich and cohesive taste.
- Bay Leaf: Adding a bay leaf during the rice cooking imparts a delicate, earthy, and slightly floral aroma, enhancing the overall fragrance of the dish.
- Olive Oil: Used for searing the chicken thighs to develop a golden crust and for sautéing the aromatics. Any neutral cooking oil, such as vegetable oil or canola oil, will also work perfectly.
For a comprehensive list of ingredients with precise measurements, please refer to the detailed recipe card at the bottom of this page.
Always choose a thick-bottomed pot with a tightly fitting lid for this recipe. This ensures superior heat distribution, preventing the rice from burning or sticking to the bottom while guaranteeing even cooking for perfectly fluffy results.
Substitutions & Creative Variations
One of the beauties of this one-pot chicken and rice recipe is its adaptability. Feel free to experiment with these substitutions and variations to suit your taste or what you have on hand:
- Chicken Cut Swap: If bone-in chicken thighs aren’t available or you prefer a different cut, feel free to use boneless, skinless chicken thighs, chicken breasts, or even drumsticks. For leaner cuts like chicken breasts, it’s best to add them back to the pot halfway through the rice cooking time to prevent them from becoming dry and tough. Adjust cooking times as needed to ensure the chicken is cooked through and tender.
- Rice Swap: While Jasmine rice is highly recommended for its aroma and texture, Basmati rice is an excellent alternative due to its similar long-grain structure and fluffy outcome. Other long-grain white rices can also work. I generally wouldn’t recommend brown rice for this specific recipe, as its longer cooking time and different liquid absorption rate would require significant adjustments to the recipe’s balance of chicken and rice cooking.
- Add a Spicy Kick: If you love heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the chicken seasoning or the aromatics. For a smoky heat, a dash of chipotle powder works wonders.
- Herbaceous Twist: Beyond Italian seasoning and thyme, consider adding fresh herbs at the end for brightness. Fresh parsley, cilantro, or a sprinkle of dill can add a lovely finish. For deeper flavors, a sprig of fresh rosemary can be added during the simmering process.
- Vegetable Boost: As mentioned in our tips, you can certainly incorporate vegetables. Besides mixed veggies, red bell peppers, or broccoli, try adding diced carrots, peas, or corn. For firmer vegetables like carrots, add them with the aromatics. Softer ones like peas or corn can be stirred in during the last 10 minutes of cooking.
- Citrus Freshness: A squeeze of fresh lemon or lime juice over the finished dish, right before serving, can brighten all the flavors and add a zesty finish.
- Umami Depth: For an extra layer of savory umami, you could add a teaspoon of Worcestershire sauce or a splash of soy sauce (adjust salt accordingly) to the broth mixture.
How to Make One-Pot Chicken Thighs and Rice: A Step-by-Step Guide
Crafting this flavorful one-pot meal is straightforward and rewarding. Follow these steps for a perfectly cooked dish every time.
Step 1: Prepare and Marinate the Chicken
Begin by ensuring your chicken thighs are thoroughly dry. Use paper towels to pat away all excess moisture, which is key for achieving a crispy skin when searing. Transfer the dried chicken thighs to a spacious mixing bowl. Now, it’s time to infuse them with flavor: add the onion powder, garlic powder, Italian seasoning, chicken bouillon powder, black pepper, red pepper flakes, paprika, and a teaspoon of salt. Mix everything diligently, using your hands to ensure each piece of chicken is evenly and generously coated with the spice blend. This marinade forms the foundation of the dish’s rich taste.
Step 2: Sear for Golden Perfection
Place your chosen large pot (preferably a 5-quart Dutch oven or a heavy-bottomed skillet with a lid) over medium-high heat. Add the olive oil and allow it to heat up for about three minutes until shimmering. Carefully place the seasoned chicken thighs into the hot oil, skin-side down. Let them sear undisturbed for 4-5 minutes. This crucial step develops a beautiful golden-brown crust and renders some of the fat, contributing immensely to the flavor. Flip the chicken pieces and sear for another 4-5 minutes on the other side until they achieve a similar light golden hue. Once seared, remove the chicken from the pot and set it aside, leaving behind the flavorful rendered fat and oil. Reduce the heat to low in preparation for the next step.
Step 3: Build the Flavor Base with Aromatics
With the heat now on low, add the chopped onions and minced garlic to the pot, utilizing the flavorful leftover oil from searing the chicken. Sauté these aromatics for a few minutes, stirring occasionally, until the onions become translucent and fragrant. This gentle cooking extracts their sweet essence. Increase the heat to medium and stir in the tomato paste, bay leaves, dried thyme, additional red pepper flakes, and the remaining chicken bouillon powder. Continue to cook for about 5 minutes, stirring frequently, allowing the tomato paste to caramelize slightly and the spices to bloom, deepening the flavor profile of your dish.
Step 4: Incorporate Rice and Liquid
Now, add the thoroughly rinsed Jasmine rice to the pot with the fragrant aromatics and spices. Let the rice toast gently for about 5 minutes, stirring continuously to ensure it doesn’t stick or burn. This toasting process enhances the nutty flavor of the rice and helps it absorb flavors more effectively. After the rice has lightly toasted, pour in the low-sodium chicken broth and season with the remaining teaspoon of salt. Stir everything well to combine, ensuring the rice is evenly distributed at the bottom of the pot, ready to absorb all the delicious liquid.
Step 5: Combine and Cook to Tenderness
Gently place the seared chicken thighs back into the pot, arranging them on top of the rice and broth mixture. Ensure the pot is securely covered with a large sheet of aluminum foil before placing the lid on top – this creates an extra-tight seal, crucial for perfectly cooked rice and juicy chicken. Reduce the heat to a low simmer and let the dish cook undisturbed for approximately 30-45 minutes. During this time, the rice will absorb all the liquid and flavors, becoming tender and fluffy, while the chicken will finish cooking through, retaining its moisture. Around the 15-minute mark, you can briefly check the pot. If the rice appears too dry, carefully add about half to one cup of water, cover tightly again, and continue cooking. Once the liquid is fully absorbed and the rice is tender, turn off the heat and let the pot sit, still covered, for 5 minutes. This resting period allows the steam to redistribute, resulting in even fluffier rice. Finally, fluff the rice gently with a fork, sprinkle with freshly sliced green onions or your favorite fresh herbs, and serve warm for a truly comforting meal!
For an added burst of freshness and a delightful zesty flavor, squeeze some fresh lemon juice over the top of the dish just before serving. It brightens every bite!
Serving Suggestions for Your Delicious Meal🍽️
This One-Pot Chicken Thighs and Rice is a complete and satisfying meal on its own, but pairing it with a simple side can elevate the dining experience. Here are some complementary serving suggestions:
- Vibrant Vegetable Sides: To add freshness and a touch of green, serve this hearty dish with a light vegetable side. Our Garlic Butter Green Beans offer a savory crunch, while Sautéed Peppers add color and a mild sweetness. For a classic comfort, try Fried Carrots. If you have a medley of vegetables on hand, our versatile Sautéed Vegetables recipe is a perfect fit, pairing beautifully with virtually any main course.
- Crisp, Refreshing Salads: A light, crisp salad provides a wonderful contrast to the rich flavors of the chicken and rice. Consider serving it with our refreshing Avocado Salad, boasting creamy textures and vibrant flavors. Alternatively, a classic Cucumber Tomato and Onion Salad offers a tangy and crunchy counterpoint that brightens the entire meal.
- Warm, Crusty Bread: A slice of warm, crusty bread is perfect for soaking up any lingering juices from the pot, adding another layer of comfort to your meal.
Make Ahead, Storage, and Reheating Instructions
This one-pot chicken and rice dish is fantastic fresh, but it also holds up wonderfully as leftovers, making it ideal for meal prep. Here’s how to manage it:
- Make Ahead: You can prepare components of this dish in advance. The chicken can be patted dry and marinated up to 24 hours beforehand. Store it in an airtight container in the refrigerator, allowing the flavors to deepen. This significantly cuts down on active cooking time on the day you plan to serve.
- Storage: Any leftover one-pot chicken and rice should be stored promptly in an airtight container. It will remain fresh and delicious in the refrigerator for up to 3 days. Ensure it cools down completely before transferring to storage to prevent condensation and maintain quality.
- Reheating: To reheat, you have a couple of excellent options:
- Microwave: Place a portion in a microwave-safe dish. Add a splash of water (about 1-2 tablespoons per serving) to help reintroduce moisture and prevent the rice from drying out. Heat in 1-minute intervals, stirring in between, until heated through.
- Stovetop: For best results, especially if reheating a larger portion, transfer the leftovers to a cast iron skillet or a sturdy pan over medium-low heat. Again, add a splash of water or chicken broth to restore moisture. Cover the pan and let it heat gently, stirring occasionally, until everything is warmed through. The cover helps to steam the rice and chicken, ensuring even heating and tenderness.
Always ensure leftovers are heated to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
I generally wouldn’t recommend using brown rice for this specific recipe. Brown rice requires a longer cooking time and a different liquid ratio compared to white rice, which would significantly alter the overall cooking balance with the chicken. For best results, stick to long-grain white rice varieties like Jasmine or Basmati.
The good news is that with this method, you typically won’t need to check the internal temperature of the chicken. Because the chicken thighs are first seared to develop a crust and then simmered with the rice for an extended period (30-45 minutes), they are virtually guaranteed to be fully cooked and deliciously tender by the time the rice is done. The combination of initial searing and moist cooking environment ensures food safety and optimal texture.
To ensure your rice is perfectly cooked, keep an eye on it! Around the 15-20 minute mark of simmering, briefly check the pot to assess how much liquid has been absorbed. If it looks dry but the rice is still firm, add an additional half to one cup of water or broth. The rice should typically be fully cooked and fluffy within the 30-45 minute timeframe. At that point, all the liquid should be absorbed, and the grains should be tender and light. Once it reaches this consistency, remove the pot from the heat and allow it to rest, covered, for 5 minutes before fluffing and serving.
More Beloved Chicken Recipes You’ll Enjoy💜
- Baked Thin Chicken Breasts
- Garlic Butter Chicken Pasta
- Crispy Baked Chicken Drumsticks
- Pan Seared Chicken Tenders
- Perfect Roast Chicken
If you make this irresistible recipe, please take a moment to leave a star rating below. Your feedback not only helps others discover this fantastic dish but also warms my heart! Thank you for sharing your culinary journey with me!
One Pot Chicken Thighs And Rice
15 minutes
1 hour 5 minutes
1 hour 20 minutes
8 servings
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Ingredients
Chicken Thighs
- 8 chicken thighs bone-in, skin on
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1 Tablespoon chicken bouillon powder
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 3 Tablespoons olive oil
Rice
- 1 medium onion chopped
- 6-8 garlic cloves minced
- 2 Tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 Tablespoon chicken bouillon powder
- ½ teaspoon red pepper flakes
- 4 cups Jasmine rice or other long-grain rice, rinsed 3 to 4 times to remove excess starch
- 4 cups low-sodium chicken broth or stock
- 1 teaspoon sea salt
- 2 green onions green parts diced, reserve whites for other recipes
Instructions
Chicken Thighs
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Pat the chicken thighs dry thoroughly with paper towels. Removing excess moisture is key for a crispy skin when searing.
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Add them to a large mixing bowl, then combine with the onion powder, garlic powder, 1 teaspoon of sea salt, 1 tablespoon of chicken bouillon powder, black pepper, Italian seasoning, paprika, and red pepper flakes. Mix very well to ensure that the seasoning evenly coats all the chicken thighs.
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Place a wide-bottom pot or Dutch oven on medium-high heat. Add the olive oil and let it heat up for three minutes until it’s shimmering.
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Carefully add the seasoned chicken thighs, skin-side down, and let them sear for 4 to 5 minutes on the first side until golden brown. Flip them to the other side and let them sear for another 4 to 5 minutes. Remove the chicken from the pot, leaving behind the flavorful oil and rendered fat. Reduce the heat to low.
Rice
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Immediately add the diced onion and minced garlic to the same pot. Sauté for two to three minutes while stirring until the onions are translucent and fragrant.
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Bring the heat back up to medium-high. Add the tomato paste, dried thyme, bay leaves, red pepper flakes, and the remaining chicken bouillon powder. Stir well to combine and let them cook together, stirring occasionally, for about 5 minutes, allowing flavors to deepen.
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Add the thoroughly washed rice to the pot. Toast the rice in the aromatics, stirring from time to time, for 5 minutes. This step enhances the nutty flavor of the rice.
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Pour in the low-sodium chicken broth (or stock) and the one teaspoon of sea salt. Stir well to combine, ensuring the rice is evenly distributed.
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Add the seared chicken thighs back to the pot, carefully arranging them over the rice and liquid. Cover the pot tightly with a large sheet of aluminum foil, then secure with the lid. Reduce the heat to low and let it cook undisturbed for 30 to 45 minutes, or until the chicken is tender and the rice has absorbed all the liquid and is fluffy.
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Around the 15-minute mark, check if the rice looks too dry; if so, gently pour about half to one cup of water over it. Cover tightly again with foil and the lid, and continue to cook on low heat until the rice is perfectly soft and fluffy.
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When the rice is done, turn off the heat and let the pot sit, still covered, for 5 minutes. This resting period helps the rice steam evenly. Finally, fluff the rice with a fork, sprinkle with fresh green onions as desired, and serve warm for a delightful meal.
Notes
- Toasting the rice with the aromatics before adding the chicken broth is a crucial step that infuses the rice with a complex flavor profile from the aromatics and a delightful nutty aroma from the toasting.
- I find it preferable to make this recipe without added veggies directly in the pot, and instead, serve it with vegetables on the side. This is largely because my children tend to enjoy their vegetables more when they are separate from the rice. Simple steamed broccoli is a favorite side to complement this meal.
- If you wish to incorporate vegetables directly into the dish, feel free to add mixed veggies, diced red bell peppers, or broccoli florets. Add them towards the end of the cooking process (last 10-15 minutes) to ensure they retain some texture.
- The choice of pot is important. Please use a large pot, ideally a 5-quart capacity or more. My experience with a 3.5-quart pot showed it was barely adequate. An enameled cast iron pot is an excellent choice as it excels at holding and distributing heat evenly, preventing the rice from sticking or burning.
- If using another cut of chicken, such as chicken breasts, remember to adjust the cooking time accordingly to prevent the chicken from becoming tough and overcooked. Adding leaner cuts halfway through the rice cooking ensures they remain tender.
- For a subtle hint of creaminess, you can add a splash of coconut milk along with the chicken broth. This adds richness without making the dish overly heavy.
- To capture maximum flavor and ensure extra deliciousness, consider using a bit of white wine to deglaze the pot after you’ve removed the browned chicken thighs. Scrape up all the flavorful browned bits from the bottom of the pan before adding your aromatics.
Nutrition
Carbohydrates: 29g |
Protein: 25g |
Fat: 11g |
Saturated Fat: 2g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 6g |
Trans Fat: 0.02g |
Cholesterol: 97mg |
Sodium: 1047mg |
Potassium: 494mg |
Fiber: 1g |
Sugar: 2g |
Vitamin A: 361IU |
Vitamin C: 3mg |
Calcium: 47mg |
Iron: 2mg
Additional Info
Dinner, Lunch
American, Western
313
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