Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 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
- =
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 tablespoon butter or margarine
- 1 cup uncooked rice
- 1/4 teaspoon salt
- 1/4 teaspoon saffron*
- chicken broth
- 1 8-ounce can minced clams (drain; reserve liquid)
- 1 1/2 cups boned cooked chicken pieces (leave in large pieces)
- 1 cup cooked peeled and deveined shrimp
- 1/2 cup cooked green peas
- Quartered fresh tomatoes for garnish (optional)
- =
Directions
Cook onion and celery in butter in large skillet over medium heat until tender but not brown. Add rice, salt, saffron and enough chicken broth to clam liquid to make 2 cups. Bring to a boil. Stir, reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in clams, chicken, shrimp and peas. Cook 5 minutes longer. Serve garnished with tomatoes, if desired.