Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
668
Calories
55g
Protein
16g
Fat
77g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 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
- =
- 6 slices bacon, diced
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 8-ounce can tomato sauce
- 1 cup chicken broth
- 1/2 small cabbage, shredded (about 1 quart)
- 1/2 teaspoon crushed oregano leaves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 3 cups cooked rice
- grated Romano or Parmesan cheese
- =
Directions
1
Saute bacon, onion and garlic in large skillet until bacon is crisp. Pour off fat. Return 2 tablespoons to skillet. Add tomato sauce, broth, cabbage, oregano, black pepper and red pepper to skillet. Cover and simmer about 5 minutes, or until cabbage is tender crisp. Stir in rice and cook 5 minutes longer. Sprinkle with cheese before serving.
Recipe sourced from
fandom