Estimated Nutrition (whole recipe, rough)
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 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
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- 2 cups water
- 1 cup long-grain rice
- 1/2 tsp salt
- 2 Tbsp canola oil
- 1 medium-size onion, chopped
- 3 small sweet potatoes, peeled and cut crosswise into 1/2-inch thick slices
- 1 cup sliced okra
- 2 cups shredded green cabbage
- 1- 13.75 ounce can low-sodium chicken broth
- 1/2 cup natural chunky peanut butter
- 3 bananas, peeled and thinly sliced
- 1 Tbsp chopped parsley
- 1/4 cup chopped unsalted peanuts
Directions
1.In a medium pot over high heat, heat water, rice, and salt to boiling.
2.Reduce heat to low; cover and simmer 20 minutes until rice is tender.
3.Meanwhile, in a 12-inch skillet over medium heat, heat theoil. Add the onion. Cook 5 minutes.
4.Add the sweet potatoes, okra and cabbage.
5.Cook 10 minutes longer stirring occasionally.
6.Stir in chicken broth, peanut butter, bananas, and chopped parsley; heat to boiling.
7.Reduce heat to low; simmer, uncovered, 5 minutes until thickened. Serve mixture over rice. Sprinkle with chopped peanuts.