Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
551
Calories
17g
Protein
2g
Fat
120g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Peas | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
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
- 1/2 lb Rice
- 2 med Ripe tomatoes
- 1/2 med Onion
- 1/2 x Carrot
- 1 med Potato
- 1/4 cup Fresh peas
- 1/2 x Bell Pepper, green or red
Directions
1
Cut all the vegetables, except the peas and potato, into small slivers.
2
Cut the potato into 8 cubes.
3
Wash the rice and then combine all the ingredients in a skillet and cook on a medium flame, WITH OUT water, for 5 minutes then cover and cook on low flame until done.
4
Category:Guatemalan Recipes
5
Category:Guatemalan Vegetarian
Recipe sourced from
fandom