Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Catfish | 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 cups water
- 1 cup uncooked rice
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground black pepper
- 1/2 cup finely minced green onions
- 1/2 cup finely minced green pepper
- 1/2 cup finely minced celery
- 2 cloves garlic, minced
- 1 tablespoon margarine
- 1 pound catfish nuggets or other firm flesh white fish*
- 1 15-1/2-ounce can tomato sauce
- 1 teaspoon dried oregano leaves
- =
Directions
Combine water, rice, salt, red pepper, white pepper and black pepper in 3-quart saucepan. Bring to a boil; stir. Reduce heat; cover, and simmer 15 minutes or until rice is tender and water is absorbed.
Cook onions, green pepper, celery and garlic in margarine in large skillet over medium-high heat until tender. Stir vegetable mixture, catfish nuggets, tomato sauce and oregano into hot rice. Cover and cook over medium heat 7 to 8 minutes or until catfish flakes with fork.