Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
634
Calories
44g
Protein
25g
Fat
56g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Olive | 1 large (4g) | 4 |
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
- =
- 2 tablespoons butter
- 1 medium onion, diced
- 1 cup uncooked rice
- 1 1/2 cup chicken broth
- 1 1/2 cup grated Asiago cheese
- 3/4 cup chopped Kalamata olives
- =
Directions
1
Melt butter in 2-quart saucepan over medium-high heat. Add onions; cook until onions begin to brown (about 8 minutes). Add rice; stir to coat. Add chicken broth, bring to a simmer and cover; cook 20-25 minutes or until liquid is absorbed. Remove from heat, fluff with fork. Add cheese and olives; stir until cheese is melted. Serve hot.
Recipe sourced from
fandom