Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Chili | 1 tsp (2.7g) | 8 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 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 finely chopped red pepper
- 1/2 cup chopped onion
- 1/4 cup olive oil
- 1 cup uncooked U.S. arborio or medium grain rice
- 1 3/4 cups chicken broth, undiluted
- 4 cups water
- 1 1/2 cups pumpkin
- 6 slices hickory smoked bacon, cooked and crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon pumpkin pie spice
- =
Directions
Cook pepper and onion in oil in skillet over medium-high heat until soft. Add rice; stir 2 to 3 minutes. Stir in broth. Cook, uncovered, stirring constantly, until broth is absorbed. Combine water and pumpkin; stir well. Continue stirring and adding pumpkin mixture, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, 20 to 25 minutes. Stir in bacon, salt, white pepper and pie spice. Stir 1 to 2 minutes. Serve immediately.