Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
1066
Calories
34g
Protein
33g
Fat
158g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
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 cups hot cooked rice
- 1 11-ounce can corn, drained
- 1/2 cup (2 ounces) shredded Cheddar or Monterey Jack cheese
- 1/2 cup (2 ounces) shredded Colby cheese
- 2 tablespoons butter or margarine, melted
- 1/2 cup Italian breadcrumbs
- =
Directions
1
Preheat oven to 400 degrees. Mix rice, corn and cheeses in large bowl. Spoon evenly into buttered baking dish. Cover and bake 10 minutes.
2
*Blend butter and breadcrumbs in small bowl with a fork. Sprinkle evenly over rice dish. Return to oven and bake until crumbs are crusty, about 5 minutes.
Recipe sourced from
fandom