Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 4 cup of rice
- 1/2 cup of noodles
- 1 cube of chicken stock
- 6 cups water
- 5 spoons of oil
- 1 teaspoon of salt
Directions
Heat 3 tablespoons of oil, add the noodles and stir until they are golden brown being careful not to let them burn.
Add the chicken stock and the salt, and stir until the chicken stock has dissolved.
Add the water, bring to a boil and then add the rice.
Stir regularly to avoid excessive sticking.
When all the water has evaporated cover with a tight fitting lid and simmer on very low heat.
Wait 15 minutes and uncover.
Stir, add the remaining oil and cover again.
Wait another 5 minutes.
Try the rice, it should be firm but tender inside.
If necessary, cover and leave another 5 minutes on very low heat.
Category:Dominican Recipes
Category:Dominican Vegetarian