Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
740
Calories
38g
Protein
30g
Fat
79g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
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
- =
- 1 cup uncooked rice
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 3/4 cups beef broth
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1/2 cup frozen green peas, thawed
- 1/2 cup cooked carrots, diced
- =
Directions
1
Cook rice in hot oil in 2- to 3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed.
Recipe sourced from
fandom