Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Water | 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
- 1 medium sized onion, peeled and diced
- 1 large red pepper, diced
- 1/4 teaspoon crushed garlic
- 1 tablespoon olive oil
- 1 teaspoon anniato oil (achiote)
- 3 or 4 tomatoes, diced
- 1 handful of string beans, diced
- 1 or 2 carrots, diced
- 2 cups diced pumpkin
- 1 lb uncooked rice
- 3 cups water
- 2 tablespoons cooking oil
- 1/4 teaspoon salt or to taste
Directions
Saute the onion, pepper and garlic on the olive oil.
Add the water and cooking oil. Bring to a boil.
Add the remaining ingredients and simmer uncovered until the water evaporates.
Blend with a ladle, moving the rice from the bottom to the top and viceversa.
Cover and cook over low heat until the rice is tender. Do not overcook.
Category:Puerto Rican Recipes
Category:Puerto Rican Vegetarian