Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
421
Calories
7g
Protein
15g
Fat
65g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Red Kidney Bean | not in our table | 0 |
| Cider | not in our table | 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
- =
- 1 4.5 to 8-ounce package Cajun rice mix or jambalaya mix, prepared according to package directions
- 1 15-ounce can dark red kidney beans, drained and rinsed
- 1 cup thinly sliced green onions
- 1 celery rib, chopped
- 1 medium-size red bell pepper, julienned
- 1 medium-size green bell pepper, julienned
- 1/4 cup cider vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- =
Directions
1
Combine rice, beans, onions, celery, red pepper and green pepper in large bowl.
2
Combine vinegar, oil, garlic, chili powder, salt and red pepper in small bowl. Whisk until well blended. Pour over salad. Refrigerate 1 hour. Serve cold or at room temperature.
Recipe sourced from
fandom