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 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| 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
- 1/2 lb spinach 225g
- 2 cups uncooked rice 450g
- 1 tblsp Vegetable Oil or margarine 15ml
- 1/2 Sweet Pepper (chopped finely)
- 3 cups water for cooking rice 750ml (1-1/2 pts) 750mls
- 1 medium sized onion (finely chopped)
- 1 tsp salt 5ml
Directions
Wash leaves. Boil spianch in 1 cup water for about 10 minutes. Remove leaves from water and chop finely. Save the water for making sauces, stew or cooking rice.
Heat pot and add fat. Put in washed rice and stir fry until rice is lightly brown.
Heat pot and add fat. Put in washed rice and stir fry until rice is lightly brown.
Add 3 cups salted water and let cook until almost dried for 10-15 minutes.
Before completely dried, add tomatoes, sweet pepper, onion and spinach.
Stir to combine all ingredients. Cover pot and let soak for about 10 minutes or until rice grains are tender.
Serve hot with any meat dish. Serves 6. Use as part of main course. If rice grains are not tender, sprinkle with 1/2 cup water.
Category:Belizean Recipes
Category:Belizean Vegetarian