Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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 chopped onion
- 1 tablespoon vegetable oil
- 1 cup uncooked rice
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 cups beef broth
- 1 16-ounce can chili without beans
- 2 cups grated Cheddar cheese, divided
- =
Directions
Cook onion in oil until tender but not brown. Add rice, salt, chili powder and broth. Bring to a boil. Stir well; reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in chili.
Spoon half the mixture into buttered shallow 1-1/2-quart casserole. Sprinkle with 1 cup cheese. Add remaining rice mixture and top with remaining 1 cup cheese. Bake at 350 degrees 15 to 20 minutes or until hot and bubbly.