Baked Chicken with Rice Stuffing
4 ounces chicken and 1/3 cup rice
- 4 pound whole roasting chicken
- 2/3 cups parboiled rice, uncooked
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1/2 cup green bell pepper, chopped
- 2 scallions, chopped
- 1 cup pineapple chunks, drained
- 1/4 cup pineapple juice
Preheat oven to 350° F.
Rinse chicken and remove giblets from inside cavity. Pat dry with paper towel and rub chicken with oil.
In a medium bowl combine rice, Worcestershire sauce, olive oil, black pepper, bell pepper, scallions, pineapple and pineapple juice. Spoon mixture into cavity of chicken to stuff.
Place chicken breast side up in a roasting pan or Dutch oven. Cook uncovered for 1-1/2 hours or until internal temperature reaches 180-185° F. Rice stuffing should reach at least 165° F. Let chicken rest 10-15 minutes.
Spoon rice stuffing from chicken cavity and place on a serving platter. Cut chicken into pieces, add to platter and serve.
Nutrients per serving
- Calories 323
- Protein 28 g
- Carbohydrates 24 g
- Fat 17 g
- Cholesterol 86 mg
- Sodium 118 mg
- Potassium 344 mg
- Phosphorus 220 mg
- Calcium 23 mg
- Fiber 0.8 g
Renal and renal diabetic food choices
- 4 meat
- 1 starch
- 1/2 fruit, low potassium