Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
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- 1 1/2 pounds boneless pork shoulder
- 2 tablespoons vegetable oil
- 1/4 cup water
- 3 medium onions, sliced
- 1 medium tomato, chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1/8 to 1/4 teaspoon crushed red pepper
- 1 medium green bell pepper, cut into strips
- 2 ounces feta cheese, cut into 3/4-inch cubes
- Hot cooked rice
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Directions
Trim fat from pork. Cut pork into 1/2-inch slices; cut slices into 1/2-inch strips. Heat oil in skillet until hot. Cook and stir pork in oil over medium heat until brown, about 15 minutes; drain. Add water, onions, tomato, salt, paprika, pepper and red pepper. Cover and simmer until pork is tender, about 30 minutes, adding water if necessary. Add green pepper. Cover and simmer until green pepper is crisp-tender, 5 to 10 minutes. Top with cheese. Serve with rice.