Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
451
Calories
38g
Protein
5g
Fat
63g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| 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
- =
- 2 5-ounce cans chunk white chicken
- 1 cup chopped green peppers
- 1 cup chopped onion
- 1 14-1/2- to 16-ounce can tomatoes (2 cups)
- 1 cup chicken broth
- 1/8 teaspoon ground red pepper
- 1 cup uncooked rice
- 1/2 teaspoon gumbo file
- =
Directions
1
Combine chicken, peppers, onion, tomatoes, broth and red pepper in large skillet. Bring to a boil. Cover and simmer 10 minutes. Stir in rice. Replace lid and simmer 20 minutes or until rice is tender. Adjust seasonings, if necessary. Stir in file just before serving.
Recipe sourced from
fandom