Rice with Crispy Bacon, Pork and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 191 mg | (201 %) | ||
| Potassium | 909 mg | (23 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 250 grams Long grain rice
- salt
- 2 red Bell pepper
- 1 yellow Bell pepper
- 100 grams Bacon
- 500 grams Pork tenderloin (ready to cook)
- 1 yellow onion
- 2 Tbsps vegetable oil
- freshly ground peppers
- 2 Tbsps finely chopped parsley
- 1 untreated lemon (grated)
Preparation steps
Cook the rice according to package directions. Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips. Cut bacon into wide strips. Rinse pork, pat dry and cut into small slices. Peel onion, cut lengthwise into quarters, then crosswise into strips.
Heat oil in a skillet, add bacon and cook until crispy. Remove with a slotted spoon and drain on paper towels. Sauté pork, working in batches and tossing frequently until cooked through, 2-3 minutes per batch. Season with salt and pepper and remove from pan. Add the onion and bell pepper to the pan and sauté until piping hot, about 3 minutes. Season with salt and pepper. Add bacon and pork to the and heat if necessary. Combine lemon zest with parsley and sprinkle over the rice to serve.
