Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
715
Calories
41g
Protein
32g
Fat
66g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black 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 cup long grain rice
- 2 tbl oil
- 1 cup mixed vegetables (carrots, celery, sweet red peppers, finely chopped, and green peas)
- Salt and pepper to taste
- 4 cup chicken stock
Directions
1
Heat oil in heavy saucepan and add rice.
2
Saute lightly until rice has absorbed the oil, being careful not to let it color.
3
Add mixed vegetables, salt, pepper, and chicken stock.
4
Bring to a boil, cover, and reduce heat to low.
5
Cook for about 20 minutes until rice is tender and the liquid has been absorbed.
6
Category:Guatemalan Recipes
7
Category:Guatemalan Vegetarian
Recipe sourced from
fandom