Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
415
Calories
15g
Protein
2g
Fat
86g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 large white onion chopped
- 1 tablespoon cumin
- 1 tablespoon parsley
- 1 tablespoon garlic
- 2 tablespoons paprika
- ½ cup vegetable stock
- 3 cans pinto beans
- 1 large can crushed tomatoes
- 2 packets achiote
- 2 tablespoons hot sauce
- 4 cups cooked brown rice
Directions
1
Sauté onions, cumin, parsley, garlic and paprika in vegetable stock in large stock pot.
2
Add pinto beans, tomato, achiote and hot sauce then simmer for 1 hour then add rice and let stand for 1 hour before serving.
3
Category:Cathy's Recipes
4
Category:Vegetarian Recipes
5
Category:Chili Recipes
6
Category:Pinto bean Recipes
7
Category:Tomato Recipes
8
Category:Brown rice Recipes
Recipe sourced from
fandom