Vegetable Rice with Sausage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 935 cal. | (45 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 112.5 μg | (188 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 306 μg | (102 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 32.4 μg | (72 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 184 mg | (194 %) | ||
| Potassium | 1,471 mg | (37 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 196 mg | (65 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 50 grams Bacon
- 250 grams Chorizo
- 3 Tbsps olive oil
- 5 garlic cloves
- 2 red Bell pepper
- 500 grams Beefsteak tomato
- 500 grams green Beans
- 400 grams Peas (fresh shelled or thawed frozen)
- salt
- peppers
- 1 Tbsp ground paprika
- 1 sm can Saffron
- 300 grams short grain rice
- 800 milliliters Beef broth
- vegetable oil
Preparation steps
Dice the bacon into small pieces. Peel the sausage and cut into slices. Heat the olive oil in a large pan. Add bacon and sausage. Cook over low heat for 10 minutes.
Peel garlic and chop finely. Rinse peppers, cut in half, remove the core and dice into small pieces. Blanch the beefsteak tomatoes, peel, remove seeds and chop. Take bacon and sausage from the pan and fry the garlic in the remaining fat. Add the diced peppers for approximately 3 minutes. Sauté, add the tomatoes, stir and cook for 10 minutes. Simmer until the liquid is almost completely evaporated. Brush a large baking dish with oil and preheat the oven to 180°C (approximately 350°F).
Trim the beans and cut into small pieces. Loosen fresh peas from the pods. Blanch both in boiling salted water, rinse cold and drain well. Mix in a bowl with the tomato mixture, bacon and sausage. Season with salt, pepper, paprika and saffron. Add the mixture to the rice, mix and pour in the broth. Bake in preheated oven for 30 minutes.
