Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
525
Calories
41g
Protein
6g
Fat
79g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| 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
- 3 cups long grain white rice
- 1/4 onion, chopped
- 1 garlic clove, chopped
- 2 ripe tomatoes (1/2 lb.), peeled, seeded and chopped
- 7 cups chicken stock
- 1/3 cup corn oil
- Salt to taste
Directions
1
Wash rice, drain and set aside in a colander.
2
Combine chopped onion, garlic and tomatoes in a food processor and process to a smooth purée.
3
Add cold chicken stock. Strain.
4
Heat the corn oil in a heavy-based saucepan over medium heat and sauté the rice until it starts to turn golden, 5-7 minutes.
5
Stir in the onion-tomato-chicken stock mixture.
6
Bring to a simmer, cover pan and reduce heat to low.
7
Cook until almost all the liquid is absorbed and the rice is tender, about 25 minutes.
8
Add salt to taste.
9
Category:Glossary
Recipe sourced from
fandom