Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
394
Calories
6g
Protein
15g
Fat
61g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup long-grain rice
- 1-2 tablespoon olive oil
- 2 green onions, sliced (white and 2/3 of green)
- 1-2 serrano pepper, seeded and minced
- 1/2 lime, juice of
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 cup chopped cilantro
- 1 3/4 cups water
- salt
- =
Directions
1
Saute green onions and serrano peppers 2 minutes in olive oil.
2
Add the rice and saute another 2 to 3 minutes.
3
Add lime juice, chile powder and oregano and continue sauteeing another minute or so.
4
Pour in water, add cilantro, bring to a boil then reduce heat, cover and simmer on very low heat for 15 minutes or until rice is done.
5
Salt to taste.
Recipe sourced from
fandom