Mexican Sweet Potato and Rice

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Mexican Sweet Potato and Rice
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
652
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie652 cal.(31 %)
Protein43 g(44 %)
Fat9 g(8 %)
Carbohydrates96 g(64 %)
Sugar added0 g(0 %)
Roughage15.2 g(51 %)
Vitamin A1.7 mg(213 %)
Vitamin D0 μg(0 %)
Vitamin E6.8 mg(57 %)
Vitamin K13.9 μg(23 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin24.4 mg(203 %)
Vitamin B₆1.2 mg(86 %)
Folate80 μg(27 %)
Pantothenic acid3.3 mg(55 %)
Biotin17.9 μg(40 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C47 mg(49 %)
Potassium1,437 mg(36 %)
Calcium116 mg(12 %)
Magnesium190 mg(63 %)
Iron6.7 mg(45 %)
Iodine8 μg(4 %)
Zinc4.2 mg(53 %)
Saturated fatty acids2.4 g
Uric acid389 mg
Cholesterol78 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
1 Tbsp Avocado oil
1 onion (finely chopped)
1 red pepper (roughly diced)
2 cups Sweet potato (peeled and cubed)
2 large, skinless Chicken breasts (diced)
½ tsp dried oregano
½ tsp ground Cumin
½ tsp ground cilantro
½ tsp paprika
cup canned Sweet corn (drained)
1 ½ cups canned red Kidney beans (drained)
1 cup gluten-free chicken stock
2 cups cooked Brown rice
cilantro
1 Lime (cut into wedges)
salt
freshly ground Black pepper

Preparation steps

1.
Heat the oil in a large saute pan set over a moderate heat until hot. Add the onion, pepper, sweet potato, and a pinch of seasoning.
2.
Saute for 4 - 5 minutes until the onion has softened. Add the chicken and continue to saute for a further 3 minutes.
3.
Stir in the spices, sweetcorn, kidney beans, and stock. Bring the liquid to a simmer and then reduce the heat to low; cover with a lid and cook for 10 minutes.
4.
Stir through the rice and continue to cook for 5 minutes until the rice is warmed through. Finely chop some of the coriander and add it to the rice, seasoning with salt and pepper at the same time.
5.
Spoon onto dishes and serve with a garnish of coriander and lime wedges on the side.

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