Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
940
Calories
35g
Protein
43g
Fat
113g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Corn Chip | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Bean | not in our table | 0 |
| Taco | not in our table | 0 |
| Sauce | 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 19-ounce can chili without beans
- 1 16-ounce can kidney beans
- 2 cups cooked rice
- 1 large head lettuce, shredded
- 3 medium tomatoes, diced
- 1 medium onion, thinly sliced
- 1/2 cup French dressing
- 1 cup (4 ounces) grated cheese (Monterey Jack or Cheddar)
- 1 6-ounce package corn chips
- 1 to 2 avocados
- taco sauce or salsa picante (optional)
- =
Directions
1
Mix chili, beans and rice. Heat.
2
Combine lettuce, tomatoes, onion and French dressing. To serve, arrange lettuce mixture on plates. Top with chili-rice mixture. Sprinkle with cheese and corn chips. Garnish with avocado wedges. Serve with taco sauce or salsa picante, if desired.
Recipe sourced from
fandom