Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
694
Calories
36g
Protein
28g
Fat
75g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| 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
- =
- 1/2 cup uncooked rice
- 2 10-ounce packages frozen sliced okra*
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1 14-1/2- to 16-ounce can tomatoes (2 cups)
- 2 cups beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter or margarine
- =
Directions
1
Butter 2-1/2-quart baking dish. Sprinkle half the rice in the bottom of dish. Cover with half the okra, then half the onion and green pepper.
2
Combine tomatoes, broth, salt and pepper; heat. Pour 2 cups over mixture in baking dish. Dot with butter. Repeat layers. Cover and bake at 375 degrees about 45 minutes to 1 hour or until rice is tender and liquid is absorbed.
Recipe sourced from
fandom