Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
628
Calories
42g
Protein
18g
Fat
73g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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 cups rice
- 1 large white onion chopped
- 2 garlic cloves crushed
- 4 cups chicken stock
- 1½ cups tomatoes peeled seeded and chopped
- ¼ cup extra virgin olive oil
- ½ cup frozen green peas cooked
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
Directions
1
Purée tomatoes, onion, garlic and ½ cup of the stock in an electric blender.
2
Heat oil in a saucepan and sauté rice until it turns golden.
3
Add tomato puree, remaining stock, salt and pepper then bring to a boil and lower heat to simmer cover and simmer until most of the liquid has been absorbed approximately 15 minutes.
4
Mix in peas and continue cooking until all liquid has been absorbed.
5
Category:Cathy's Recipes
6
Category:Rice Recipes
7
Category:Onion Recipes
8
Category:Chicken stock Recipes
9
Category:Tomato Recipes
10
Category:Pea Recipes
Recipe sourced from
fandom