Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
586
Calories
39g
Protein
17g
Fat
68g
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 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
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 uncooked rice
- 2/3 cup diced green pepper
- 2/3 cup chopped fresh tomato*
- 1/2 cup chopped onion
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 1 tablespoon butter or margarine
- 1 3/4 cups chicken broth
- =
Directions
1
Combine rice, green pepper, tomato, onion, chili powder, cumin, red pepper and butter in 2- to 3-quart saucepan. For brown rice, use 2 cups broth. For medium grain rice, use 1-1/2 cups broth. Bring to a boil; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes (45 minutes for brown rice, 20 minutes for parboiled rice) or until liquid is absorbed. Fluff with fork.
Recipe sourced from
fandom