Mix ground meat with the raw rice. Add onion, bell pepper, celery, onion tops and parsley. Mix the soups and season with red and black pepper. Put into a heavy casserole dish and cover with close-fitting cover in order to retain all the juice. Bake at 325 degrees for 2 hours. (Serves 4). Taken from: Tony Chacheres Cajun Country Cookbook ISBN-09604580-1-8 PAT PATE
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (405g)|
|Recipe Makes: 4|
|Calories from Fat: 155 (25%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 108.3mg||33 %|
|Sodium 637.9mg||22 %|
|Potassium 672.8mg||18 %|
|Total Carbohydrate 87.2g||26 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 83.2g|
|Protein 25.5g||36 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 610
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe