Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
998
Calories
60g
Protein
48g
Fat
82g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 1 tablespoon corn or peanut oil
- 2 cups diced cooked duck
- 1 red pepper, diced
- 1 green pepper, diced
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 2 tablespoons chili powder
- 1/4 to 1/2 teaspoon ground red pepper
- 1 cup medium-grain brown rice
- 2 cups chicken stock
- 2 tablespoons chopped fresh cilantro
- Salt and freshly ground black pepper
- =
Directions
1
Heat oil in 2-1/2- to 3-quart saucepan over medium heat. Saute duck, red pepper, green pepper, onion and garlic 2 to 3 minutes.
2
Add chili powder and ground red pepper; cook stirring an additional 2 minutes. Add rice and stir to coat. Add stock and bring to a boil. Lower heat to simmer; cover and cook 45 to 50 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Adjust the seasoning with salt and pepper.
Recipe sourced from
fandom