Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
745
Calories
58g
Protein
25g
Fat
70g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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 pound bulk pork sausage
- 1 cup chopped onion
- 1 cup chopped green peppers
- 1 14-1/2- to 16-ounce can tomatoes (about 2 cups)
- 1 to 1-1/2 tablespoons chili powder
- 1 1/2 teaspoons salt
- 1/4 teaspoon garlic powder
- 1/2 cup sour cream
- 1 cup diced Cheddar cheese
- 3 cups hot cooked rice
- =
Directions
1
Crumble sausage into large skillet; cook until almost done. Pour off fat.
2
Add onion and green peppers to skillet. Continue cooking until vegetables are tender crisp. Add tomatoes, chili powder, salt, garlic powder; simmer, covered, about 15 minutes. Just before serving stir in sour cream and cheese. Serve over fluffy rice.
Recipe sourced from
fandom