Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
572
Calories
38g
Protein
18g
Fat
63g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| 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
- 2 tablespoons olive oil (can use up to 1/4 cup)
- 1 onion, chopped fine
- 1 garlic clove, minced
- 2 cups of medium or long-grain white rice
- 3 cups chicken stock (or vegetable stock if vegetarian)
- 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes
- Pinch of oregano
- 1 teaspoon salt
Directions
1
In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic.
2
Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
3
In a separate sauce pan bring stock to a simmer.
4
Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer.
5
Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package.
6
Turn off heat and let sit for 5 minutes.
Recipe sourced from
fandom