Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 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 |
| Chicken | 100g cooked | 165 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | 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 pound dried black beans
- 1 medium onion
- 2 garlic cloves (whole)
- 1 cup chicken broth
- 11/2 cup white rice
- salt and pepper (to taste)
- herbs (thyme, oregano, marjoram, chives...)
Directions
Make sure no stone or dirt remain in the beans; rinse them well, and cook them with water, one or two cloves of garlic and half an onion. When it boils, decrease the heat and simmer for one and a half hour, checking regularly so that beans always remain covered with water.
Heat the oil over medium heat in a large heavy pan. Add the rest of the onion (chopped) and the rice; cook until rice becomes transparent (2 to 3 minutes).
Add 1 cup of black bean soup (both beans and liquid), and stir delicately, avoiding to crush the beans.
Add the broth, and the bean soup so that the rice absorbs the liquid, still stirring from time to time.
Repeat the process until rice is cooked.
Serve immediately, as suggested above.
Category:Salvadorian Recipes
Category:Salvadorian Meat Dishes