Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
630
Calories
33g
Protein
27g
Fat
61g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| 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 cup uncooked rice
- 1/2 cup chopped onion
- 2 tablespoons butter or margarine
- 1 cup beef broth
- 3 medium, fully ripe tomatoes OR
- 1 14-1/2- to 16-ounce can tomatoes, cut up (2 cups)
- 1 teaspoon salt
- 1/4 teaspoon seasoned pepper
- =
Directions
1
Cook rice and onion in butter until rice is golden, about 20 minutes. Add broth, tomatoes, salt and pepper. Heat to boiling, stir once, reduce heat, cover, and simmer about 18 minutes, or until rice is tender and liquid is absorbed. Fluff lightly with fork.
Recipe sourced from
fandom