Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Leaf | not in our table | 0 |
| Water | 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
- 2-4 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
- ½ small or medium onion
- ½ small red or yellow sweet pepper (optional)
- 3 cups (700 ml) chicken broth or water
- 2 cups (350 ml) white rice
- ½ teaspoon (2.5 ml) salt
Directions
Chop cilantro, onion, and sweet pepper very fine.
Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and sauté another 2 minutes.
Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). #This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.
Category:Costa Rican Recipes
Category:Costa Rican Appetizers