Rice with Tomatoes and Beans
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
354
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 692 mg | (17 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 tsp cloves
- 300 grams Long grain rice
- salt
- 1 red chili pepper
- 6 Tomatoes
- 250 grams Kidney beans (canned)
- white peppers
Preparation steps
1.
Peel the onion and cut in half crosswise. Cover with the cloves.
Boil the rice in about 600 ml of well-salted water (approximately 2 1/2 cups). Add the onion and leave the rice to simmer for about 20 minutes until done.
2.
Rinse and trim the chile pepper and finely chop. Rinse the tomatoes, cut in half, remove the stalk and scrape out the seeds. Chop the pulp into cubes of about 1 cm (approximately 1/2 inch). Rinse and drain the beans.
Add the tomatoes, the chile and the beans to the rice about 5 minutes before the end of cooking.
To serve, remove the onion and season the rice with salt and white pepper.
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