Rice with Carrots

Sami TrabelsiChef

Ingredients

• Rice
  1.5 cup
• Carrots
  3 pieces
• Bell Pepper
  2 pieces
• Onion
  1 piece
• Chicken Broth Cube
  1 cube
• Mixed Spices
  0.5 teaspoon
• Oil
  1 tablespoon
• Salt
  0 to taste

Steps

1. 1

   In a pot over the heat, add the oil and onion and sauté until golden brown, then season with spices and add the carrots, bell pepper, chicken broth cube, and salt. Stir well and let them cook on low heat until softened.

   Required Tools:

   Pot

   5 min
2. 2

   In another pot, boil the rice three-quarters of the way, then drain.

   Required Tools:

   Pot

   5 min
3. 3

   Place a layer of rice at the bottom of the pot, then add a layer of vegetables. Continue layering until all ingredients are used, then cover tightly with aluminum foil and let it cook on low heat until fully cooked. Enjoy your meal.

   Required Tools:

   🍳

   Aluminum Foil

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Riceper 100g

Energy130 kcal

Protein2.7 g

Total Fat0.3 g

Carbohydrate28.2 g

Dietary Fiber0.4 g

Total Sugars0.1 g

Bell Pepperper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

Onionper 100g

Energy40 kcal

Protein1.1 g

Total Fat0.1 g

Carbohydrate9.34 g

Dietary Fiber1.7 g

Total Sugars4.24 g

Mixed Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber20 g

Oilper 100g

Energy884 kcal

Total Fat100 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags