Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Red Kidney Bean | 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 pound grated coconut
- 2 cups rice
- 4 cups water
- 1 chopped onion
- 1/4 cup tomato paste
- 1/4 cup green peppers
- 2 teaspoons salt
- 1/2 teaspoon sugar
- 1/2 ounce hot pepper
- 1 can of red kidney beans
- Oil
Directions
Boil the water with the coconut for 2 minutes. Leave aside to cool.
When cooled, drain the milk out and put aside. Heat the oil in a pot and sauté the green pepper, onion and hot pepper. Add tomato paste, kidney beans and the reserved milk and simmer for ten minutes.
Remove the hot pepper and add the sugar and salt. Cover and bring to a boil. When it boils, add the rice and cook on a low heat until the rice is cooked.
Category:Panamanian Recipes
Category:Panamanian Vegetarian