Beef and Vegetable Rice

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Beef and Vegetable Rice
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
550
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie550 cal.(26 %)
Protein43.13 g(44 %)
Fat21.94 g(19 %)
Carbohydrates47.63 g(32 %)
Sugar added0 g(0 %)
Roughage4.27 g(14 %)
Vitamin A214.24 mg(26,780 %)
Vitamin D0.12 μg(1 %)
Vitamin E0.21 mg(2 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.67 mg(61 %)
Niacin17.42 mg(145 %)
Vitamin B₆0.88 mg(63 %)
Folate47 μg(16 %)
Pantothenic acid0.97 mg(16 %)
Biotin3.22 μg(7 %)
Vitamin B₁₂4.26 μg(142 %)
Vitamin C13.48 mg(14 %)
Potassium1,088.88 mg(27 %)
Calcium41.93 mg(4 %)
Magnesium90 mg(30 %)
Iron5.59 mg(37 %)
Iodine1.5 μg(1 %)
Zinc14.92 mg(187 %)
Saturated fatty acids10.35 g
Cholesterol132.5 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
onionsalt

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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