Photo: K8
Estimated Nutrition (whole recipe, rough)
273
Calories
6g
Protein
15g
Fat
34g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 tbl (30 ml) Olive Oil
- 1 lrg onion, thinly sliced
- 2 x - 4 cloves garlic, finely chopped
- 3 x -4 ripe Roma Tomatoes, diced
- 2 cup (500 ml) fresh or frozen Corn Kernels
- Saltand freshly Ground Pepper to taste
- Chopped parsley for garnish
Directions
1
Heat the olive oil in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes.
2
Add the tomatoes and simmer covered for 5 minutes.
3
Add the corn and simmer covered for 3 minutes.
4
Season with salt and pepper and serve garnished with chopped parsley.
5
Category:Chilian Recipes
6
Category:Chilian Vegetarian
Recipe sourced from
fandom