Tomato, Vegetable and Bacon Rice
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
454
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 562 mg | (14 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Rice
- salt
- freshly ground peppers
- 1 Tbsp butter
- 2 shallots
- 1 garlic clove
- 1 bay leaf
- 2 Tbsps Tomato paste
- 1 sm can diced Tomatoes
- 1 small Zucchini
- 1 yellow Bell pepper
- 2 Tbsps olive oil
- 4 slices Bacon
Preparation steps
1.
Rinse the rice and add to a saucepan with two parts water, a pinch of salt and the butter. Cover and simmer over low heat for about 20 minutes, until fluffy.
Peel and chop the shallots and garlic. Rinse and dice the zucchini. Rinse the bell pepper, cut in half, remove the ribs and seeds and dice. Cut the bacon slices into large pieces.
2.
Heat the olive oil in a large pot and sauté the shallots and garlic until translucent. Add the zucchini, bell pepper and bacon and sauté briefly. Add the diced tomatoes, tomato paste and bay leaf and season with salt and pepper. Cover and simmer for about 15 minutes, then remove the bay leaf, stir in the rice and remove from heat.
3.
Serve warm or at room temperature.
