Mexican Sweet Potato and Rice
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
652
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 652 cal. | (31 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.2 g | (51 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,437 mg | (36 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 190 mg | (63 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 389 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
- ⅔ 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.
