Gluten Free Spicy Chorizo and Vegetable Rice

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Gluten Free Spicy Chorizo and Vegetable Rice
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
455
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie455 kcal(22 %)
Protein16.76 g(17 %)
Fat22.43 g(19 %)
Carbohydrates51.81 g(35 %)
Sugar added0 g(0 %)
Roughage6.75 g(23 %)
Vitamin A180.01 mg(22,501 %)
Vitamin D0.48 μg(2 %)
Vitamin E0.82 mg(7 %)
Vitamin B₁0.59 mg(59 %)
Vitamin B₂0.51 mg(46 %)
Niacin10.11 mg(84 %)
Vitamin B₆0.61 mg(44 %)
Folate81.04 μg(27 %)
Pantothenic acid1.63 mg(27 %)
Biotin5.97 μg(13 %)
Vitamin B₁₂0.62 μg(21 %)
Vitamin C61.58 mg(65 %)
Potassium1,162.91 mg(29 %)
Calcium57.38 mg(6 %)
Magnesium75.11 mg(25 %)
Iron2.71 mg(18 %)
Iodine1.55 μg(1 %)
Zinc2.77 mg(35 %)
Saturated fatty acids5.72 g
Cholesterol24.95 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 tablespoons
8 ounces
button Mushrooms (sliced)
2
medium potatoes (diced)
4 ounces
Chorizo (sliced)
1
onion (chopped)
2 cloves
garlic (chopped)
1.333 cups
1
freshly ground Black pepper
4 cups
1 cup
14 ounces
canned, chopped tomatoes
To garnish
snipped Cilantro
How healthy are the main ingredients?
olive oilMushroomoniongarlicsalttomato

Preparation steps

1.
Heat 2 tablespoons of oil in a large shallow pan and cook the mushrooms, potatoes and chorizo until vegetables are tender.
2.
Add the remaining oil to the pan and add the onion and garlic and cook gently until tender.
3.
Add the rice and stir until coated in the oil. Add the chilli and seasoning to taste.
4.
Add the stock, peas and tomatoes and bring to a boil. Cover the pan and simmer for 20-25 minutes until the liquid is absorbed and the rice is tender.
5.
Cover and leave to stand for 10 minutes. Garnish with coriander and serve immediately.