STEP 1.First wash two tablespoons of white rice , then add two bowls of water. Peel the vegetables, wash, chop, and remove the corn. Chicken breast, skin and tendons, cleaned and diced.
STEP 1.Boil boiling water over high heat and stir to prevent rice from the bottom of the pot. Put all the ingredients in the pot, stir, cover, and bring to a boil.
STEP 2.After rolling, open the lid to remove the foam. Cover the pot with a half lid and start cooking for 30 minutes over medium-low heat. After cooking for fifteen minutes, stir the ingredients to prevent them from smashing the bottom of the pot. Cover the pot with a half lid and cook over low heat for 15 more minutes.
step 4
STEP 1.When it is done, stir the ingredients. Cover again, turn off the heat, and bake for ten minutes. After that, use a blender to break the ingredients for about thirty seconds.
Nutrition value
244
calories per serving
4 g Fat11 g Protein42 g Carbs5 g FiberOther
Current Totals
4 g Fat
11 g Protein
42 g Carbs
5 g Fiber
MacroNutrients
Carbs
42 g
Protein
11 g
Fiber
5 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
35 mg
Iron
2 mg
Vitamin A
2475 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
30 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
49 mg
Manganese
0 mg
Phosphorus
151 mg
Selenium
6 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
