Directions:
- Heat 1 tbsp of the oil in a medium saucepan over med heat.
- Add rice and cook for a couple minutes, stirring to coat.
- Add water and 1/2 tsp salt and bring to a boil.
- Reduce heat and cook for 20 minutes or until all the liquid is absorbed.
- Cool to room temperature.
- Heat remaining oil on a heavy skillet.
- Saute the onion and red pepper stirring occasionally until soft. Remove from heat and stir in the cooked rice, and all but 2 tbsp of parmesan.
- Stir together and add parsley, basil, remaining salt and pepper. Preheat oven to 350F.
- In a large bowl, beat eggs.
- Stir into the rice mixture and blend well.
- Pour into a lightly oiled 9x13-inch baking dish.
- Sprinkle the last of the parmesan cheese on top.
- Bake uncovered for 25-30 minutes or until the center is set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.77 Kcal (1050 kJ) | ||
| Calories from fat | 101.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 17% | |
|---|---|---|---|
| Cholesterol | 187.78mg | 63% | |
| Sodium | 474.7mg | 20% | |
| Potassium | 156.48mg | 3% | |
| Total Carbs | 23.28g | 8% | |
| Sugars | 1.65g | 7% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 13.51g | 27% | |
| Vitamin C | 21.7mg | 36% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 2.1mg | 12% | |
| Calcium | 210.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 149.06 Kcal (624 kJ) | ||
| Calories from fat | 60.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 17% | |
|---|---|---|---|
| Cholesterol | 111.63mg | 63% | |
| Sodium | 282.18mg | 20% | |
| Potassium | 93.02mg | 3% | |
| Total Carbs | 13.84g | 8% | |
| Sugars | 0.98g | 7% | |
| Dietary Fiber | 0.52g | 3% | |
| Protein | 8.03g | 27% | |
| Vitamin C | 12.9mg | 36% | |
| Vitamin A | 0.4mg | 21% | |
| Iron | 1.3mg | 12% | |
| Calcium | 125mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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