Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
537
Calories
12g
Protein
17g
Fat
92g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Green Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
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 cooked rice, cooled to room temperature
- 1 17-ounce can whole kernel corn, drained
- 1/2 cup diced poblano pepper
- 1/2 cup chopped stuffed green olives
- 1/3 cup chopped green pepper
- 1/3 cup chopped red pepper
- 1/3 cup sliced green onion
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 1 teaspoon crushed garlic
- 8 ounces queso fresco*
- lettuce leaves
- 2 small tomatoes, cut into wedges
- =
Directions
1
Combine rice, corn, poblano pepper, olives, green pepper, red pepper, green onion and red pepper flakes; set aside.
2
Mix lime juice, oil and garlic; add to rice mixture. Just before serving add crumbled cheese and toss lightly. Serve on lettuce leaves; garnish with tomato wedges.
Recipe sourced from
fandom