Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
525
Calories
38g
Protein
18g
Fat
52g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 8 ounces fresh spinach, steamed or one 10-ounce package frozen chopped spinach, thawed and drained
- 2 cups cooked medium grain rice (cooked in chicken broth)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 medium tomatoes
- 2 tablespoons olive oil
- =
Directions
1
Puree spinach in food processor or blender. Add to rice and stir. Add salt and pepper to mixture; stir and set aside.
2
Core tomatoes. Slice tops of tomatoes and reserve. Scoop out pulp of tomatoes and discard. Spoon rice mixture into tomatoes; replace tops. Place tomatoes in shallow baking dish. Drizzle with olive oil. Bake at 400 degrees for 15 to 20 minutes.
Recipe sourced from
fandom