Photo: K8
Estimated Nutrition (whole recipe, rough)
630
Calories
19g
Protein
17g
Fat
106g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Green Lentil | 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 Teaspoon(s) olive oil
- 1/2 Cup(s) chopped onion
- 1 Can(s) 14oz, drained kidney beans
- 2 1/2 Cup(s) water
- 1 Cup(s) long grain rice
- 1 Cup(s) fresh or frozen corn
- 1 Cup(s) chunky salsa sauce
- 1/4 Cup(s) dry, green lentils
- 1/4 Cup(s) chopped red bell pepper
- 1/2 Teaspoon(s) chili powder
- 1 minced,garlic cloves
- 12 thick slices tomato
- =
Directions
1
In large saucepan, heat oil over medium heat.
2
Cook onion for 5 minutes oruntil tender but not browned.
3
Add beans, stock, rice, corn, salsa, lentils, sweet pepper, chili powder and garlic.
4
Bring to a boil.
5
Reduce heat, cover and simmer for 20-25 minutes or until rice and lentils are tender and most of the liquid is absorbed.
6
Serve over tomato slices.
Recipe sourced from
fandom