Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
780
Calories
42g
Protein
30g
Fat
86g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| 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
- =
- 1 pound boneless pork, cut into thin strips
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 6-ounce can tomato paste
- 1 15-ounce can pinto beans, drained
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 1/2 teaspoons chili powder
- 3 cups hot cooked rice
- =
Directions
1
Brown pork in oil in large skillet over medium heat. Add onion and garlic; saute lightly. Stir in tomato paste and 1 cup water. Cover and simmer 30 minutes. Add beans, salt, cumin, oregano and chili powder; simmer 15 minutes longer. Serve over hot rice.
Recipe sourced from
fandom