Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
539
Calories
37g
Protein
16g
Fat
60g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 cup chopped onion
- 1 cup chopped green peppers
- 2 tablespoons butter or margarine
- 1 cup uncooked rice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon curry powder
- 2 cups chicken broth
- 2 tablespoons chopped fresh parsley
- =
Directions
1
Cook onion and green peppers in butter in large saucepan until tender. Add rice, pepper, turmeric and curry; brown slightly.
2
Add chicken broth; stir well. Bring to a boil. Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed.
3
Remove from heat; stir in parsley.
Recipe sourced from
fandom