Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1113
Calories
72g
Protein
32g
Fat
140g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Meat | 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
- =
- 1 (8 ounces) package mexican-style chicken rice pilaf mix
- 1 (16 ounces) can black beans, rinsed and drained
- 1 cup corn, canned or frozen
- 1 bunch scallions, chopped
- 1/2 cup pitted black olives, sliced lengthwise
- 4 cups cooked diced chicken meat or 1/2 roasting chicken
- 1/2 bunch fresh cilantro, chopped
- 1 ripe avocado, sliced (or made into guacamole)
- salsa
- sour cream (for garnishing)
- tortilla chips
- =
Directions
1
Prepare the rice according to package instructions.
2
Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
3
Transfer to a platter.
4
Garnish with the avocado slices, salsa, sour cream and tortilla chips.
Recipe sourced from
fandom