Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
429
Calories
8g
Protein
15g
Fat
67g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- vegetable cooking spray
- 1 cup uncooked instant rice (I prefer regular cooked rice)
- 1 cup chopped onions
- 2/3 cup diced green bell peppers
- 1/2 teaspoon
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 (14.5 ounces) can whole tomatoes, undrained and chopped
- 1 (5.5 ounces) can tomato juice
- =
Directions
1
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
2
Add rice, onion, and bell pepper; saute 5 minutes.
3
Add remaining ingredients; simmer, uncovered, 5 minutes or until liquid is absorbed.
4
If using regular rice cook rice first.
5
Add rice to sauteed ingredients.
6
Add remaining ingredients and cook until heated through.
Recipe sourced from
fandom