Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
536
Calories
16g
Protein
13g
Fat
91g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 medium carrot, chopped
- 1/3 cup chopped onion
- 2 tablespoons butter or margarine
- 1 15-1/2-ounce can pinto beans, drained
- 1 small tomato, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground black pepper
- 3 cups hot cooked rice
- =
Directions
1
Cook carrot and onion in butter in large skillet 2 to 3 minutes or until tender crisp. Add beans, tomato, salt, curry powder and pepper; heat thoroughly. Serve over hot rice.
Recipe sourced from
fandom