Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | 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
- =
- 3/4 cup chopped onion
- 3 tablespoons butter or margarine, melted, divided
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup butter or margarine
- 1 cup cooked rice, cooled
- 1 cup shredded Cheddar cheese, divided
- 1 4-ounce can chopped green chiles, drained
- 1 egg, lightly beaten
- 1/2 cup milk
- 1 tablespoon poppy seeds
- =
Directions
Cook onion in 1 tablespoon butter in small skillet until transparent; set aside to cool.
Sift flour, baking powder and salt into large bowl. Cut in butter with pastry blender.
Combine egg and milk. Stir in rice, 1/2 cup cheese, onion, chiles and egg mixture.
Spread dough in greased 9-inch round baking pan. Sprinkle with remaining 1/2 cup cheese, poppy seeds and remaining 2 tablespoons butter. Bake at 400 degrees 25 to 35 minutes or until toothpick inserted in center comes out clean. Serve hot!