Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
401
Calories
18g
Protein
15g
Fat
46g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 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
- =
- 2 cups warm cooked rice
- 1 4-ounce can green chiles, chopped
- 2 1/2 cups grated Monterey Jack cheese (10 ounces)
- 3 to 4 tablespoons chopped pimientos
- 2 tablespoons chopped, pitted ripe olives (optional)
- 6 eggs, slightly beaten
- 1 teaspoon salt
- =
Directions
1
Combine rice, green chiles, cheese, pimientos and olives in mixing bowl. Add eggs and salt.
2
Pour into buttered 13x9x2-inch baking pan.
3
Bake at 350 degrees (325 degrees if using glass dish) 30 minutes or until set. Cut into
4
1-inch squares.
5
Serve warm or refrigerate and serve later.
Recipe sourced from
fandom