Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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
- 2 tbsp olive oil
- 1 sweet red pepper, cut in strips
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tomatoes, peeled and chopped
- 1½ cups arborio or other short-grain rice
- 3 cups chicken or vegetable stock
- ¾ tsp salt, optional
- ¼ tsp saffron threads, crushed
- 1 lb asparagus
- ½ cup sliced unblanched almonds
- 2 hard-cooked eggs, cut in wedges
- pepper
Directions
In large deep skillet, heat oil over medium-high heat; cook red pepper, onion and garlic for 5 minutes, stirring occasionally.
Add tomatoes; cook for about 3 minutes, stirring constantly, until thickened and most of the liquid has evaporated.
Remove from heat.
Stir in rice to coat.
Stir in stock, optional salt and saffron.
Return skillet to heat; bring to boil.
Reduce heat to low; simmer, covered, for 15 minutes or until rice is almost tender.
Cut each asparagus spear into thirds crosswise; arrange over rice.
Cook, covered, for 5 to 8 minutes or until rice and asparagus are tender and liquid is absorbed.
With fork, stir in almonds.
Serve garnished with eggs and sprinkled with pepper to taste.