Rice pepper carrot onion
Composition / ingredients
3
servings:
Cooking method
To cook rice with peppers, onions and carrots, wash and peel the vegetables.
Grate carrots on a coarse grater, cut onions into half rings, pepper strips.
Heat vegetable oil in a frying pan, add spices, put carrots, fry lightly. Then put the onion to the carrots, fry, stirring, until the onion is soft.
Add sweet bell pepper (you can use frozen).
Fry the vegetables over medium heat for 5-7 minutes.
Add rice, stir. Pour hot water, add salt, bring to a boil and cook on low heat for 20 minutes.
Add chopped fresh herbs to the finished dish.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
