Photo: Cala
Estimated Nutrition (whole recipe, rough)
683
Calories
45g
Protein
28g
Fat
63g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
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
- =
- 1/4 cup minced shallots
- 3 poblano peppers, seeded and chopped into 1-inch pieces
- 2 tablespoons vegetable oil
- 3 14 1/2-ounce cans chicken broth
- 1 14 1/2-ounce can diced tomatoes, drained
- 3 cups cooked rice
- 2 cups shredded Cheddar cheese
- =
Directions
1
Saute shallots and peppers in oil in 3- to 4-quart saucepan over medium-high heat until tender, 3 to 5 minutes. Stir in broth and tomatoes; bring to a boil. Add rice and cheese; cook and stir until cheese is melted.
Recipe sourced from
fandom