Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
732
Calories
66g
Protein
19g
Fat
74g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| 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 clove garlic, minced
- 2 tablespoons olive oil or vegetable oil
- 3 chicken breasts, boned and halved
- 1 1/2 cups chopped onion
- 1 10-ounce package frozen green peas, thawed
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups tomato juice
- 1 pound peeled deveined raw shrimp
- 4 cups hot cooked rice
- =
Directions
1
Heat garlic with oil in large heavy skillet over medium-high heat. Add chicken and brown; push to one side. Cook onion in pan until tender. Stir in peas, oregano, salt, pepper and tomato juice; simmer, covered 15 to 20 minutes. Add shrimp and cook 10 minutes longer. Spoon rice around edges of 6 individual casseroles; fill centers with chicken mixture. Or serve over hot rice.
Recipe sourced from
fandom