Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
573
Calories
38g
Protein
18g
Fat
64g
Carbs
Counts 8 of 10 ingredients — the other 2 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 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Marjoram | not in our table | 0 |
| Bean | 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 cup sliced celery
- 1/2 cup uncooked rice
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon marjoram
- 1/4 teaspoon ground black pepper
- 6 cups chicken broth
- 1 14-1/2- to 16-ounce can peeled whole tomatoes, chopped
- 1 10-ounce package frozen Italian-style vegetables*
- 1 15-1/2-ounce can great northern beans, rinsed and drained
- =
Directions
1
Combine celery, rice, onion, garlic, marjoram, pepper and broth in large saucepan or Dutch oven; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Add tomatoes, vegetables and beans. Return to a boil; cook 5 minutes longer or until vegetables and rice are tender.
Recipe sourced from
fandom