Photo: K8
Estimated Nutrition (whole recipe, rough)
490
Calories
13g
Protein
15g
Fat
77g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 onion
- 3 cups rice
- 1 pound cooked or canned lima or kidney beans
- Salt
- Pepper
- Paprika
- 2 bay leaves
- Fresh parsley
- 4 tablespoons oil
Directions
1
Cut up onions in a 2-quart pan, and simmer in oil until golden brown.
2
Add 6 cups of water to onions, and season to taste with salt, pepper, and paprika. Add bay leaves and parsley.
3
Bring to a boil and add 3 cups of rice. Lower heat, add beans of choice, cover pan, and simmer for 25 minutes, or until water is absorbed and rice is cooked.
4
Turn off stove and let stand. Serve with chicken, chouriço, or other meats.
5
Category:Cape Verdean Recipes
6
Category:Cape Verdean Vegetarian
Recipe sourced from
fandom