Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
595
Calories
19g
Protein
18g
Fat
90g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | 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 cup chopped onion
- 1 cup chopped green bell pepper
- 1 clove garlic, minced
- 2 tablespoons bacon drippings or vegetable oil
- 1 15-ounce can pinto beans or pinto beans seasoned with jalapeno peppers
- 1 8-ounce can tomato sauce
- 1/2 teaspoon salt
- 3 cups hot cooked rice
- =
Directions
1
Cook onion, pepper and garlic in drippings in large skillet over medium heat until tender crisp. Stir in beans, tomato sauce and salt; simmer 10 minutes. Serve over hot rice.
Recipe sourced from
fandom