Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
601
Calories
11g
Protein
32g
Fat
68g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| 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
- 6 bacon strips, diced
- 1 tbsp (15 ml) canola or vegetable oil
- 1 medium onion, chopped
- 1 cup (240 ml) uncooked long grain rice
- 1¾ cups (420 ml) water
- 2 large tomatoes, chopped
- 1 medium green pepper, chopped
- 2 jalapeno peppers, seeded and chopped
- 1 to 1½ teaspoons (5 to 7.5 ml) chili powder
- ½ teaspoon (2.5 ml) salt
Directions
1
In a large skillet, cook bacon over medium heat until crisp.
2
Remove to paper towels.
3
Add oil to the drippings; sauté onion for 3 minutes.
4
Add rice; stir until golden brown, about 5 minutes.
5
Stir in the remaining ingredients.
6
Bring to a boil.
7
Reduce heat; cover and simmer for 30 minutes or until rice is tender.
8
Sprinkle with bacon.
Recipe sourced from
fandom