Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- tblsp fat 15ml
- 1 small onion chopped
- 6 tsps (2 tblsps) Curry Powder 30 ml
- 3 cups rice 750 g
- 5 cups water 1 L
- 1 tsp salt 5 ml
- 1/2 tsp Black Pepper 2 ml
Directions
Heat fat in a large sauce pan.
Add onion and curry powder. Cook until onion is tender, stirring often.
Add clean rice to onion mixture. Stir together.
Add water and all other seasonings. Cover pot.
Boil rapidly for 5 minutes, reduce to low heat, and cook until water is absorbed. Put simmer ring under rice to prevent burning.
Add water as needed to make grains tender.
Serve with any meat dish.
Category:Belizean Recipes
Category:Belizean Appetizers