Ground Beef with Rice
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
602
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 239 mg | (252 %) | ||
| Potassium | 927 mg | (23 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Long grain rice
- salt
- 4 Bell pepper (green and red)
- 1 garlic clove
- 1 onion
- 500 grams Ground meat (beef)
- 1 Tbsp vegetable oil
- 1 tsp Tomato paste
- 150 milliliters Beef broth
- 2 Tbsps freshly chopped parsley
- Chili powder
- 40 grams freshly grated Cheese such as Cotija (or Parmesan)
Preparation steps
1.
Rinse the rice and cook with about 2 parts of salted water until tender, about 25 minutes.
2.
Rinse the bell peppers, cut in half, trim and chop. Peel garlic and the onion and finely chop.
3.
Sauté ground beef in a pan in hot oil until crumbly. Stir in bell peppers, garlic and onion and cook for 2-3 minutes while stirring. Stir in tomato paste and deglaze with the broth. Cook until liquid has almost completely evaporated, about 5 minutes. Mix in rice and parsley and season with salt and chili powder.
4.
Distribute among bowls and serve sprinkled with cheese.
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