Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
673
Calories
50g
Protein
23g
Fat
64g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| 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 cup uncooked U.S. arborio or medium grain rice
- 2 tablespoons butter or margarine
- 1/2 cup chopped onion
- 1/2 cup diced green pepper
- 2 cups chicken broth*
- 1 teaspoon salt
- 1 (4-ounce) can sliced mushrooms, drained
- 1/2 cup grated Parmesan cheese
- =
Directions
1
Cook rice in butter until it is golden in 2- to 3-quart saucepan. Add onion and green pepper. Continue cooking 2 to 3 minutes, stirring constantly. Add chicken broth, salt and mushrooms. Heat to boiling; stir. Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed. Remove from heat. Toss lightly with Parmesan cheese.
Recipe sourced from
fandom