Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
435
Calories
38g
Protein
5g
Fat
58g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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
- 1/2 cup tightly packed fresh cilantro sprigs
- 1/2 cup tightly packed spinach leaves, stemmed and thoroughly washed
- 2 1/2 cups low-sodium chicken broth
- Nonfat cooking spray
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 1/2 cups long-grain rice
- 1/4 teaspoon cayenne pepper
Directions
1
1.Place cilantro, spinach and broth in a blender and puree until smooth.
2
2.Spray a large saucepan with cooking spray and heat over medium heat. Add onion and cook for 8 minutes or until softened and translucent. Add garlic and cook for an additional 2 minutes.
3
3.Add rice and stir to coat evenly. Add spinach mixture from blender and bring to a boil then reduce heat to a simmer. Cover and cook for 20 minutes or until rice is tender and liquid is absorbed.
4
4.Turn off heat and let stand for 5 minutes. Add cayenne pepper and fluff with a fork.
Recipe sourced from
fandom