Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
634
Calories
48g
Protein
25g
Fat
53g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 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 10-ounce package frozen chopped spinach, thawed and undrained
- 2 cups hot cooked rice, cooked in chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried crushed basil leaves
- 4 large tomatoes
- 1 tablespoon olive oil
- =
Directions
1
Puree spinach in food processor or blender.
2
Blend spinach, rice, cheese, salt, garlic powder and basil. Slice tops of tomatoes. Scoop out pulp of tomatoes. Spoon rice mixture into tomatoes. Place tomatoes in shallow baking dish. Drizzle with olive oil. Bake at 400 degrees 15 to 20 minutes.
Recipe sourced from
fandom