Gluten Free Spicy Chorizo and Vegetable Rice
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
409
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 31.1 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 787 mg | (20 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 8 ozs button Mushrooms (sliced)
- 2 medium potatoes (diced)
- 4 ozs Chorizo (sliced)
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 1.333 cups Rice
- 1 dried chili pepper
- salt
- freshly ground Black pepper
- 4 cups vegetable stock
- 1 cup peas
- 14 ozs canned, chopped Tomatoes
- To garnish
- snipped cilantro
Preparation steps
1.
Heat 2 tablespoons of oil in a large shallow pan and cook the mushrooms, potatoes and chorizo until vegetables are tender.
2.
Add the remaining oil to the pan and add the onion and garlic and cook gently until tender.
3.
Add the rice and stir until coated in the oil. Add the chilli and seasoning to taste.
4.
Add the stock, peas and tomatoes and bring to a boil. Cover the pan and simmer for 20-25 minutes until the liquid is absorbed and the rice is tender.
5.
Cover and leave to stand for 10 minutes. Garnish with coriander and serve immediately.
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