Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
478
Calories
11g
Protein
14g
Fat
83g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- =
- 2 tablespoons butter or margarine
- 1 pound zucchini, sliced
- 3/4 cup chopped onion
- 1 cup (8 ounces) canned whole kernel corn, drained
- 1 cup drained canned tomatoes, chopped
- 3 cups cooked rice
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon oregano leaves
- =
Directions
1
Melt butter in large skillet with a cover over medium-high heat. Add zucchini and onion; cook, uncovered, stirring, 3 to 5 minutes or until onion is tender. Add corn, tomatoes, rice, salt, pepper, coriander and oregano. Cover and simmer 15 minutes. Stir and serve immediately.
Recipe sourced from
fandom