Gluten Free Spicy Chorizo and Vegetable Rice

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Gluten Free Spicy Chorizo and Vegetable Rice
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Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
409
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie409 cal.(19 %)
Protein14 g(14 %)
Fat17 g(15 %)
Carbohydrates48 g(32 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E2 mg(17 %)
Vitamin K31.1 μg(52 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.4 mg(29 %)
Folate94 μg(31 %)
Pantothenic acid1.6 mg(27 %)
Biotin11.8 μg(26 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C41 mg(43 %)
Potassium787 mg(20 %)
Calcium53 mg(5 %)
Magnesium62 mg(21 %)
Iron2.5 mg(17 %)
Iodine11 μg(6 %)
Zinc2.1 mg(26 %)
Saturated fatty acids4.9 g
Uric acid133 mg
Cholesterol22 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
3 Tbsps olive oil
8 ozs button Mushrooms (sliced)
2 medium potatoes (diced)
4 ozs Chorizo (sliced)
1 onion (chopped)
2 cloves garlic cloves (chopped)
1.333 cups Rice
1 dried chili pepper
salt
freshly ground Black pepper
4 cups vegetable stock
1 cup peas
14 ozs canned, chopped Tomatoes
To garnish
snipped cilantro
How healthy are the main ingredients?
TomatoMushroomolive oilgarlic clovepotatoonion

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.