Vegetable Rice with Pork Loin
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
390
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,005 mg | (25 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Pork loin
- 100 grams Rice
- 1 green paprika
- 1 Red paprika
- 1 tsp Tomato paste
- 2 Tomatoes
- 1 Tbsp ground paprika
- 400 milliliters Beef broth
- 2 chili peppers
- 50 grams raisins
- 4 Tbsps Chili sauce (sweet and sour)
- 2 Tbsps vegetable oil
- salt
Preparation steps
1.
Rinse bell peppers and chile peppers. Cut them in half, remove seeds, and finely chop. Rinse and chop the tomatoes.
2.
Cut pork loin into slices, season with salt and pepper, and sauté in hot oil on both sides. Remove the pork and sauté all the chopped peppers in the same pot. Add tomato paste and rice to the pot, sauté, and deglaze with broth. Add raisins, paprika, and chili sauce. Cover and simmer over low heat, stirring occasionally, for about 15 minutes. Then add meat back in and simmer another 10–15 minutes. Season with salt and serve.
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