Photo: K8
Estimated Nutrition (whole recipe, rough)
608
Calories
13g
Protein
32g
Fat
69g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- =
- 2 tsp oil, vegetable
- 1/2 cup pepper, diced, red bell
- 1/2 cup onion, diced
- 3/4 lbs peas, black-eyed, rinsed
- 1 each drained, canned
- 3 oz bacon, canadian-style
- 1 each cooked, crumbled
- 1/4 tsp salt
- 1/8 tsp pepper
- 3 each hot sauce, (drops)
- 4 oz rice, quick cooking
- =
Directions
1
In 2-qt nonstick saucepan, heat oil, add bell pepper and onion and cook over medium-high heat, stirring occasionally, until softened, 3 to 4 minutes. Add 1 cup water, the peas, bacon, salt, pepper, and hot sauce; stir to combine and bring to a boil. Add rice and stir to combine; cover and remove from heat. Let stand until liquid is absorbed, about 5 minutes. Fluff with fork before serving. Each serving provides: ½ fat 2 ¼ proteins ½ vegetable 1 bread per serving: 470 mg sodium 10 mg cholestero
Recipe sourced from
fandom