Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
736
Calories
66g
Protein
19g
Fat
75g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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
- 1/2 teaspoon olive oil
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 3 cloves garlic, chopped
- 1/4 teaspoon saffron threads, crumbled
- 1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
- Salt and black pepper
- 1 can (14 1/2 ounces) reduced-sodium chicken broth, plus more if needed
- 3/4 cup arborio rice
- 6 ounces peeled, deveined large shrimp (uncooked or thawed cooked frozen)
- 1/2 cup frozen small peas, thawed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes