Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| Salt | 1 tsp (6g) | 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
- 2 tablespoons oil
- 1 medium onion
- 3 cups rice
- 6 cups water
- 1 (15 ounce) can kidney beans
- 1 tablespoon smokey paprika
- 2 bay leaves
- salt
- pepper
Directions
Cut up onions in a 2 quart pan and simmer until golden brown in oil.
Add 6 cups of water to onions, paprika, and bay leaves. Season with salt and pepper totaste.
Bring to a boil and add 3 cups of rice. Lower heat, add beans (), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked.
Turn off stove and let stand.
Category:Cape Verdean Recipes
Category:Cape Verdean Appetizers