Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
988
Calories
64g
Protein
50g
Fat
68g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 3 cups cooked rice
- 2 cups shredded Mexican-style cheese, divided
- 1 (4 ounce) can chopped green chilies
- 1 cup sour cream
- 1/3 cup sliced green onions
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- vegetable cooking spray
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
In a large bowl, combine rice, 1 cup cheese, chilies, sour cream, onions, salt and pepper; stir until blended. Coat 8x8-inch baking dish with cooking spray. Pour rice mixture into baking dish; top with remaining cheese. Cover with foil and bake at 350 degrees for 15 minutes; remove foil and bake an additional 15 minutes.
Recipe sourced from
fandom