Spicy Vegetable Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 44.4 μg | (74 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 165 mg | (174 %) | ||
| Potassium | 969 mg | (24 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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
Preparation steps
Boil the rice with broth in a pot, cover with lid and cook over low heat for about 30-40 minutes.
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.
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.
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.
Drain the cooked rice and mix into the vegetables. Season with salt and pepper. Serve sprinkled with parsley.
