Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sauce | 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 medium white onion, chopped
- 3 garlic cloves finely chopped
- 1 large green bell pepper cut into 1/2" pieces
- 2-1/2 cups basic chicken stock
- 5 scallions - finely sliced
- 1 cup long grained brown rice
- 3 plum tomatoes, cored, seeded and chopped
- 1/4 pound baked turkey ham
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon freshly ground black pepper
- 3/4-teaspoon cayenne pepper
- 1/2-teaspoon cumin
- 1/4-teaspoon allspice
- 1/4-pound shrimp, peeled and deveined
- 1 teaspoon Tabasco sauce
- ¼ cup fresh parsley, chopped
Directions
Sauté the onion, garlic and green pepper in an 8-quart pot with 3 tablespoons of sock for 5 minutes.
Add two-thirds of the scallions, the rice, and tomatoes, and cook for 5 minutes over medium-low heat, adding a little more of the stock if necessary.
Add the cubed turkey ham, the three peppers, cumin, allspice, and the remaining stock, and cook on very low heat, covered for 40 minutes.
Add the shrimp and cook for 2 minutes. Serve garnished with parsley and the remaining scallions.