Rice with Meat and Peas

Fatima HaddadCozinheiro

Ingredientes

• Meat, cut into cubes
  1 cup
• Rice, washed and soaked in warm water
  2 cups
• Onion, diced
  3 pieces
• Carrot, grated
  4 pieces
• Ervilhas
  1 cup
• Bell pepper, diced
  2 pieces
• Cominho
  1 teaspoon
• Especiarias mistas
  1 teaspoon
• Salt to taste
  0
• Óleo
  2 tablespoons

Passos

1. 1

   Fry one onion in oil, then add cumin and meat.

   Utensílios necessários:

   Frigideira

   5 minutos
2. 2

   Stir together, then add boiling water (about 6 cups) and let it simmer for an hour.

   Utensílios necessários:

   Panela

   60 minutos
3. 3

   Boil the peas in (water and salt).

   5 minutos
4. 4

   Remove the meat from the water, strain it from impurities, add a little ajinomoto and salt, and if desired, ground coriander and ground cardamom (for flavor only), then add the rice and let it cook.

   10 minutos
5. 5

   Fry the remaining onion in oil until golden, add the meat pieces, and stir on low heat for a bit.

   Utensílios necessários:

   Frigideira

   5 minutos
6. 6

   Add the grated carrot and peas, and finally add the bell pepper, cover, and let it simmer on low heat for 10 minutes to a quarter of an hour.

   15 minutos
7. 7

   Serve the rice on a plate and place the filling on top as a layer.

   5 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Ervilhaspor 100g

Energia81 kcal

Proteínas5.4 g

Gordura Total0.4 g

Carboidratos14.5 g

Fibra Alimentar5.7 g

Açúcares Totais3.3 g

Cominhopor 100g

Energia375 kcal

Proteínas18 g

Gordura Total22 g

Carboidratos44 g

Fibra Alimentar11 g

Açúcares Totais2.2 g

Especiarias mistaspor 100g

Energia350 kcal

Proteínas10 g

Gordura Total15 g

Carboidratos60 g

Fibra Alimentar20 g

Óleopor 100g

Energia884 kcal

Gordura Total100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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