Skinnytaste · by Gina Homolka★ 4.7 (15)
Baked Rice and Peas
NUTRITION · PER SERVING50M COOK
CAL 9%·PRO 13%
CARBS 34G74% OF CAL
1G FIBER0G ADDED0G INTRINSIC31G OTHER2G TOTAL SUGAR
FAT 2G10% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple baked rice and peas side dish made with vegetable broth, butter, and parmesan. Pairs well with grilled shrimp or chicken.
sideamericangrain bowl🥧 baking dish🔥 ovengluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup uncooked long grain rice
- 14.5 oz can chicken or vegetable broth
- 1 teaspoon butter
- 2 tbsp Parmesan cheese
- 5 oz (1/2 package) frozen peas (or canned)
At a glance
PER SERVING · TIME 50M
CAL 9%·PRO 13%
CARBS 34G74% OF CAL
1G FIBER0G ADDED0G INTRINSIC31G OTHER2G TOTAL SUGAR
FAT 2G10% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 308mg
- Total sugar
- 2g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 37mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.