Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| 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 |
| Meat | not in our table | 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 kg leftover meat, charque or sausages
- 2 cups white rice
- 4 cups boiling water
- 1 tomato, chopped
- 1 Onion, chopped
- 2 tbs. butter
- 2 or 3 bay leaves
- Chopped parsley
- salt
- Ground pepper
Directions
Chop the leftover meat, charque or sausages in cubes or slices about 0,5 cm large. If using charque, one should leave it in water the night before to unsalt it. The water can and should be changed two or three times.
In a casserole, melt the butter and fry the meat until the fat starts to melt. Add the Onion, fry for two minutes, then drop the tomato in and stew for another two minutes. Add the bay leaves, mix throughly.
Add the rice, mix, pour the boiling water and salt, and cook for about ten minutes. Add a little more water if the liquid evaporates and the rice is still hard.
Serve with freshly ground pepper and parsley.
category:white rice Recipes
category:bay leaf Recipes
category:parsley Recipes
category:butter Recipes
category:pepper Recipes
category:tomato Recipes
category:water Recipes
category:Onion Recipes
category:salt Recipes
category:rice Recipes