Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
632
Calories
17g
Protein
16g
Fat
108g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Orange | 1 medium (131g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Papaya | 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
- 250px|right
- 2 tsp olive oil
- 1 cup chopped red onion
- ½cup orange juice
- ¼cup lemon juice
- 2 Tbsp fresh chopped cilantro
- ½ tsp cayenne pepper
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped green bell pepper
- 1 medium papaya, peeled, seeded, and diced
- 2 garlic cloves, minced
- 2 15-oz can black beans, rinsed and drained
- 6 cups brown rice, cooked
Directions
1
1.Heat oil in large skillet over medium heat. Add all ingredients except beans and rice.
2
2.Cook for 5 minutes, stirring occasionally until bell peppers are crisp-tender.
3
3.Stir in beans. Cook about 5 minutes or until heated through.
4
4.Serve over rice.
Recipe sourced from
fandom