Beef and Vegetable Rice
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
550
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 43.13 g | (44 %) | ||
| Fat | 21.94 g | (19 %) | ||
| Carbohydrates | 47.63 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.27 g | (14 %) |
more nutritional values
| Vitamin A | 214.24 mg | (26,780 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 0.21 mg | (2 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 0.67 mg | (61 %) | ||
| Niacin | 17.42 mg | (145 %) | ||
| Vitamin B₆ | 0.88 mg | (63 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.97 mg | (16 %) | ||
| Biotin | 3.22 μg | (7 %) | ||
| Vitamin B₁₂ | 4.26 μg | (142 %) | ||
| Vitamin C | 13.48 mg | (14 %) | ||
| Potassium | 1,088.88 mg | (27 %) | ||
| Calcium | 41.93 mg | (4 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5.59 mg | (37 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 14.92 mg | (187 %) | ||
| Saturated fatty acids | 10.35 g | |||
| Cholesterol | 132.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- Bell pepper (1 green and red)
- 2 onions
- 500 grams Steak (cut beef into bite-size cubes)
- 3 Tbsps clarified butter
- salt
- freshly ground peppers
- 300 grams 8 minute Rice
- 300 milliliters Vegetable broth
- 300 milliliters Tomato juice (jarred)
- Tabasco sauce
- 300 grams Corn kernel (drained from the jar)
Preparation steps
1.
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into 2 cm (approximately 3/4-inch) cubes. Peel the onions and chop. Heat the butter in a wide pot and sauté the meat, onions and peppers over low heat for 5 minutes. Season with salt and pepper.
Add the rice and cook for a few minutes. Add the broth and tomato juice, bring to a boil, reduce the heat to low, cover and cook 8-10 minutes. Let stand until the liquid has been absorbed.
2.
Add the corn, mix and let stand until heated through. Season with salt, pepper and a little Tabasco.
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