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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Red Kidney Bean | not in our table | 0 |
| Water | 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
- 3 tablespoons extra virgin olive oil
- 2 inch cube of salt pork
- 3 cloves of garlic
- 1 medium onion
- 1/4 green pepper
- 4 ounces tomato sauce
- 1 cup long grain white rice
- 1 can dark red kidney beans
- 1-1/2 cups water
- 1 tablespoon salt
Directions
In blender or food processor, purée onion and green pepper together (add a little water if needed).
Set aside. In Dutch oven heat the oil on medium-high heat.
Add the salt pork and garlic cloves.
Sauté until browned. Discard the garlic.
Add the onion and pepper mixture to theoil, stir and cook for 5 minutes.
Add the tomato sauce and continue to cook, stirring occasionally for another 5 minutes until the sauce is a deep, rich red.
Stir in the rice and mix well.
Add beans, water and salt and stir.
Cook on high heat, uncovered until water begins to boil.
Adjust heat to low.
Cover and let simmer for 20 minutes until rice is tender.