Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
826
Calories
43g
Protein
49g
Fat
52g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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 olive oil
- 2 cups uncooked rice
- 1/4 teaspoon ground white pepper
- 5 1/2 cups chicken broth
- 3 tomatoes, chopped
- 1 pound mozzarella, cubed
- 1/2 cup chopped fresh basil
- vegetable cooking spray
- 1/4 cup butter
- =
Directions
1
Heat oil in large saucepan over medium-high heat. Add rice; cook and stir 3 to 5 minutes, or until golden brown. Add pepper and broth. Heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.
2
In a large bowl, combine rice, tomatoes, cheese and basil. Coat 13x9x2-inch baking dish with cooking spray. Pour rice mixture into baking dish; dot with butter. Cover with foil and bake at 375 degrees for 25 minutes, or until heated through.
Recipe sourced from
fandom