| Składnik |
Ilość |
Kalorie |
| Liście kolendry (Cilantro) |
10g |
2kcal |
| Cebule |
220g |
88kcal |
| Pomidory |
400g |
72kcal |
| Fasola nerkowata, czerwona |
400g |
1348kcal |
| Fasola Zielona, surowa |
220g |
68kcal |
| Ser cheddar |
50g |
201kcal |
| Jogurt zwykły beztłuszczowy grecki |
150g |
89kcal |
| Ryż biały długoziarnisty surowy |
250g |
913kcal |
| Wołowina mielona 85% chudego mięsa 15% tłuszczu, pieczona |
250g |
625kcal |
| Czosnek |
6g |
9kcal |
| Olej roślinny |
14g |
124kcal |
| Kiełbasa, wieprzowa, chorizo, łączona lub mielona, surowa |
960g |
2842kcal |
Recipe Instructions:
Ingredients
1 tbsp olive or vegetable oil
250g lean beef mince
2 onions, diced
6 spicy chorizo slices, diced
2 garlic cloves, crushed or finely grated
400g tin tomatoes
250g long grain rice
220g green beans, trimmed and roughly chopped into shorter lengths
400g tin kidney beans in chilli sauce
50g extra-mature cheddar, finely grated
150g Greek-style natural yogurt, optional
10g fresh coriander, leaves picked
Method
Heat the oil in a large, deep frying pan on a medium heat. Fry the beef, onions and chorizo for 5 mins, breaking up the mince with a wooden spoon, until the mince has browned and the onion is translucent.
Stir in the garlic, tomatoes, rice and green beans. Use the tomato tin to add 2 tins of water. Bring to a simmer and cook for 10-12 mins, stirring occasionally, until the rice is just tender. Stir in the chilli beans and heat through for 2-3 mins.
Season to taste, then spoon onto plates. Serve with bowls of grated cheese, coriander leaves and yogurt to serve.
