Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Red Kidney Bean | 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 tablespoon vegetable oil
- 1 onion, chopped
- 1 cup long grain rice
- 1 green bell pepper, chopped
- 1 teaspoon chili powder
- 2-1/2 cups boiling water
- 3/4 canned corn, drained
- 8 oz. canned red kidney beans, drained
- 2 tablespoons flat leaf parsley, chopped
Directions
1.Heat oil in a wok or large skillet over medium-high heat. Add onion and cook for 3 minutes or until softened.
2.Reduce heat to medium then add rice, bell pepper, and chili powder then stirfry for 1 minute.
3.Stir in boiling water, raise heat to boiling again then reduce heat to medium-low and simmer for 15 minutes.
4.Stir in corn and beans then cook for an additional 3 minutes or until rice is tender and water is absorbed.
5.Serve garnished with parsley.