Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
850
Calories
68g
Protein
32g
Fat
69g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 2 1/2 pound boneless lean pork
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 6 cups chicken broth
- 3 cups uncooked rice
- 2 cups chopped onions
- 2 cups chopped green peppers
- 1 10-ounce package frozen green peas
- =
Directions
1
Cut pork into 1-inch cubes. Brown meat on all sides in oil in large skillet over moderate heat. Remove meat to large shallow casserole*.
2
Pour fat from skillet. Add salt, poultry seasoning, black pepper and broth to skillet and bring to a boil. Stir to loosen brown particles.
3
Place rice, onions, green peppers and peas in casserole. Add boiling broth. Stir. Cover and bake at 350 degrees 30 minutes or until meat and rice are tender and liquid is absorbed. Stir lightly with fork before serving
Recipe sourced from
fandom