Colorful Mixed Meat Stew with Rice and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 832 cal. | (40 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 20.7 μg | (35 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 965 mg | (24 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 372 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 200 grams Pork belly
- 200 grams Chicken breasts
- 200 grams King prawn
- 8 mussels
- 200 grams Sausage (such as chorizo)
- 1 yellow Bell pepper
- 1 stalk Celery
- 2 Red chili peppers
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 bay leaf
- 250 grams Long grain rice
- 150 milliliters dry white wine
- 350 milliliters Beef broth
- 200 grams diced Tomatoes
- salt
- peppers
- 150 grams Corn kernel (frozen or canned)
Preparation steps
Rinse the pork belly, chicken, shrimp and mussels. Pat the meat dry and cut into pieces. Drain the shrimp well and scrub the mussels thoroughly. Cut the sausages into slices. Rinse the peppers, cut in half, wipe dry and cut into small cubes. Rinse, trim and chop the celery. Rinse, trim and cut the chiles into rings. Peel the onion and garlic and finely dice.
Brown the pork belly in hot oil in a pan. Add the chicken and the sausage and cook briefly. Add the chile pepper, onion and garlic to the pan and saute together for 1-2 minutes. Stir in the pepper, the bay leaf and celery with the rice and deglaze everything with the wine. Pour in the broth and add the tomatoes, season with salt and pepper, cover and simmer gently for about 30 minutes, stirring occasionally. Add the shrimp, corn (thawed or drained) and the mussels during the last 8-10 minutes of cooking. Remove and discard any unopened mussels.
Season with salt and pepper and serve.
