Spicy Vegetable Rice

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Spicy Vegetable Rice
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Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
288
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie288 cal.(14 %)
Protein8 g(8 %)
Fat7 g(6 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage6.8 g(23 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E8 mg(67 %)
Vitamin K44.4 μg(74 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.6 mg(43 %)
Folate142 μg(47 %)
Pantothenic acid1.9 mg(32 %)
Biotin17.9 μg(40 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C165 mg(174 %)
Potassium969 mg(24 %)
Calcium73 mg(7 %)
Magnesium97 mg(32 %)
Iron2.9 mg(19 %)
Iodine5 μg(3 %)
Zinc1.4 mg(18 %)
Saturated fatty acids1 g
Uric acid126 mg
Cholesterol0 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
400 milliliters Vegetable broth
200 grams short grain rice
1 large onion
1 garlic clove
1 chili pepper
2 stalks Celery
2 red Bell pepper
2 Tbsps finely chopped parsley
2 Tbsps vegetable oil
1 lg can peeled Tomatoes
1 Tbsp Tomato paste
1 pinch Ground clove
salt
freshly ground peppers
Tabasco sauce
How healthy are the main ingredients?
TomatoCeleryTomato pasteparsleyoniongarlic clove

Preparation steps

1.

Boil the rice with broth in a pot, cover with lid and cook over low heat for about 30-40 minutes.

2.

Peel the onion and garlic, and chop finely. Rinse and peel the vegetables. Slit the chile pepper lengthwise, remove seeds and cut into thin strips. Rinse, trim and cut the celery into thin slices. Rinse the bell peppers, cut in half, remove seeds and ribs, and cut into thin strips.

3.

Heat oil in a pan and saute the onion and garlic. Add the chile pepper, celery and bell peppers, and saute for 3-4 minutes while stirring.

4.

Add the peeled tomatoes with juice to the vegetables and crush the tomatoes with a potato masher. Stir in the tomato paste, ground clove, tabasco, and season with salt and pepper. Simmer for 10 minutes. 

5.

Drain the cooked rice and mix into the vegetables. Season with salt and pepper. Serve sprinkled with parsley.

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