Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
569
Calories
38g
Protein
17g
Fat
64g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- =
- 1/2 cup chopped onion
- 1/2 green bell pepper, cut into thin strips
- 1 tablespoon butter or margarine
- 1 cup uncooked rice
- 2 cups chicken broth
- 1/4 teaspoon turmeric
- dash ground red pepper
- 1/3 cup sliced pimientos
- 1/3 cup sliced ripe olives
- =
Directions
1
Cook onion and green pepper in butter in large skillet until tender crisp. Add rice, broth, turmeric and red pepper. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed. Stir in pimientos and olives; heat thoroughly.
Recipe sourced from
fandom