Creole-style Rice Dish
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
832
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 832 cal. | (40 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 950 mg | (24 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 363 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup Chorizo (sliced into discs)
- 1 cup Prawn (peeled; veined with tails intact)
- 1 cup Smoked Sausage (cut into small cubes)
- ¼ cup olive oil
- 2 sticks Celery (finely sliced)
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 red pepper (finely chopped)
- 1 tsp paprika
- ½ tsp cayenne pepper
- 3 Tbsps tomato puree
- 1 ½ cups Long grain rice
- 2 cups chicken stock
- 2 bay leaves
- salt
- peppers
Preparation steps
1.
Heat the olive oil in a large casserole dish over a medium heat. Add the smoked sausage and chorizo and cook for 2-3 minutes, stirring occasionally. Stir in the tomato puree and continue to cook for 1 minute.
2.
Add the garlic, red pepper and celery and continue to cook for 3-5 minutes, stirring occasionally.
3.
Stir in the paprika, cayenne and bay leaf then add the rice and stir to coat well.
4.
Pour in the chicken stock to cover and bring to the boil before returning to a simmer.
5.
Simmer until most of the stock has been absorbed by the rice; usually roughly 20 minutes. Add the prawns after this point.
6.
Cook for 3-4 minutes until the prawns are pink and tender and the rice has absorbed the stock. If it looks too dry, add more stock or water if you have run out of stock.
7.
Transfer to serving bowls and serve immediately.
