Rice with Beans and Peppers

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Rice with Beans and Peppers
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
413
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie413 cal.(20 %)
Protein14 g(14 %)
Fat8 g(7 %)
Carbohydrates70 g(47 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.7 mg(23 %)
Vitamin K12.3 μg(21 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.3 mg(21 %)
Folate81 μg(27 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C118 mg(124 %)
Potassium573 mg(14 %)
Calcium84 mg(8 %)
Magnesium80 mg(27 %)
Iron2.3 mg(15 %)
Iodine7 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids4.3 g
Uric acid127 mg
Cholesterol17 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
300 grams Basmati rice
1 shallot
2 Tbsps butter
600 milliliters Vegetable broth
1 sm can tan Borlotti bean (or kidney beans)
2 green Bell pepper
salt
freshly ground peppers
How healthy are the main ingredients?
Basmati riceshallotsalt

Preparation steps

1.

Rinse rice in a sieve under running water.  

2.

Peel and dice shallot. Heat the oil in a pan and saute the shallot until translucent. Add the butter and rice and saute breifly. Add the broth and season with salt and pepper. Bring the broth to a boil, reduce the heat to a simmer, cover and cook until tender, about 20 minutes. 

3.

Drain and rinse the beans. Rinse the bell peppers, cut in half, remove seeds and ribs and dice. Stir the beans and bell peppers into the rice about 5 minutes before the end of cooking. Season with salt and pepper and serve. 

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