Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | 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
- =
- 2 large onions, chopped
- 2 large carrots, cut in bite size
- pieces
- 4 garlic cloves, chopped
- x spices to your taste (chili
- powder, cheyene peper, black
- paper, hot peper
- sauce, or anything else you
- would like to add)
- 1 can tomato paste
- 3 large cans tomato sauce
- 1 cup pre-cooked brown rice
- 1 cup kidney or pinto beans
- =
Directions
Boil onions, carrots, and garlic in ½ cup of water until tender. Add spices, tomato sauce, and tomato paste, and simmer on medium-low heat for 15 minutes or so. Add rice and beans. Simmer for an additional 15 minutes. Makes about 4 servings. This recipe is very flexible. It is different every time i make it. Please feel free to add any additional vegies or spices. Please let me know if you like it