Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pea | 1/2 cup (72g) | 62 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Beans | 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
- one or two cups (up to a pound) dried beans or peas
- one cup uncooked rice, rinsed and drained
- salt
- black pepper, cayenne pepper or red pepper (to taste)
Directions
Clean, rinse, and soak the beans or peas in cold water for three or four hours or overnight. Drain.
In a large cooking pot, combine the beans with enough cold water to cover them by two inches. Bring to a boil.
Reduce heat.
Cover and cook, stirring occasionally, until tender (approximately one hour).
Stir in rice.
Season to taste.
Cover and cook until rice is done and all liquid has been absorbed (about twenty minutes).
Remove from heat and let stand uncovered for five minutes before serving.
Fluff with a fork, serve hot, as a side dish, or with any dish that is accompanied by white rice.
Category:Chadian Recipes
Category:Chadian Vegetarian