Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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 tbsp Olive oil
- 1 cup White rice
- 1/2 cup Onions, chopped
- 1 ea Garlic clove, minced
- 1/2 tsp Salt
- 1/2 tsp Cumin
- Chili powder, to taste
- 2 large Tomatoes, chopped
- 1 1/2 cup Vegetable broth
- 1/3 cup Peas, thawed if frozen
- 2 tbsp Pimiento, chopped
- Red peppers, to garnish
- =
Directions
1 Heat oil in a wok over medium heat till hot.
2 Add rice.
3 Cook & stir for 2 minutes or until the rice turns opaque.
4 Add onion, cook & stir for 1 minute.
5 Stir in garlic, salt, cumin & chili powder.
6 Add tomatoes & cook, stirring for 2 minutes.
7 Stir in broth, bring to a boil over high heat.
8 Reduce the heat to low.
9 Cover & simmer 15 minutes or until the rice is almost tender.
10 Stir in peas and chopped pimiento.
11 Cover and cook 2-4 minutes until rice is tender and all liquid has been absorbed.
12 Garnish with the red peppers if desired