Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
826
Calories
56g
Protein
18g
Fat
112g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Sourdough | 1 slice (36g) | 93 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
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
- =
- 2 slices bacon, chopped
- 1 medium onion, chopped
- 1 cup shredded carrots (about 2 medium)
- 1 to 2 jalapeno peppers, seeded and minced
- 2 cloves garlic, minced
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 3 cups low-fat milk
- 2 cups reduced-sodium chicken broth
- 3 cups cooked brown rice
- 1 16-ounce package frozen corn or one 17-ounce can corn, drained
- 6 large sourdough round rolls, hollowed out leaving 1/2-inch walls
- green onions for garnish
- =
Directions
1
Cook bacon in Dutch oven over medium-high heat 5 to 7 minutes stirring, until bacon is crisp. Drain all but 1 tablespoon fat. Add onion, carrots, jalapenos, garlic, chili powder and cumin. Cook 3 to 5 minutes, stirring constantly until onion is tender. Reduce heat to medium. Add milk, broth, rice and corn. Cook, stirring, 10 to 12 minutes until mixture boils. Cook 1 minute more; remove from heat. Ladle into bread rounds. Garnish with green onions.
Recipe sourced from
fandom