Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
835
Calories
47g
Protein
43g
Fat
63g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| 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
- =
- 3 cups cooked rice
- 2 eggs, slightly beaten
- 1 1/2 cups (6-ounces) grated pasteurized process American cheese, divided
- 1 small onion, cut into 1/8-inch pieces
- 1 tablespoon vegetable oil
- 1 14-1/2- to 16-ounce can tomatoes, drained (2 cups)
- 1 6-ounce can tomato paste
- 1/2 teaspoon oregano leaves
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 5 ounces fully-cooked ham, cut into 1/2-inch pieces (1 cup)
- =
Directions
1
Combine rice, eggs and 3/4 cup cheese. Press evenly with spoon into well-buttered 12-inch pizza pan to form crust. Bake 20 minutes at 450 degrees. Remove crust from oven.
2
Heat oil in a medium-size saucepan. Add onion and cook over medium heat until soft but not brown. Add tomatoes to onion; break up with a spoon. Stir in tomato paste, oregano, salt and pepper. Cook over medium heat about 7 minutes, or until bubbly. Pour sauce into crust. Sprinkle with ham and remaining 3/4 cup cheese. Bake 10 minutes longer or until cheese is melted.
Recipe sourced from
fandom