Ingredients
- 2 pimientos
- 1 egg
- 280 gr chicken
- 240 ml milk
- 300 ml cream of celery soup
- 120 gr rice
- 40 gr almonds
- 40 gr raisins
- 30 gr onions
- 4 gr curry powder
- 1 gr garlic powder
- 1 gr pepper (red)
Heat the oven to 350 degrees. Mix all of the ingredients, except the egg, almonds and raisins, together in an ungreased 2 litre casserole. Bake, uncovered, for 45 to 55 minutes or until all the liquid is absorbed and the rice is tender. Serve topped with the egg, almonds, and raisins.
Nutrition Information Per Serving: Calories: 340Protein: 21 GramsCarbohydrates: 41 GramsFat: 10 GramsCholesterol: 85 MilligramsSodium: 460 Milligrams Potassium: 480 Milligrams
