Ingredients:
- chili pepper , flowers (fresh , hot s, sliced from the tip to the stem into 4 or 5 sections and immersed in cold)
- fresh coriander or parsley sprig
Directions:
- Puree the tomatoes, onion, garlic, and 1/2 cup (125 ml) of the stock in an electric blender or food processor.
- Heat the oil in a saucepan and sauté the rice until it turns golden.
- Add the tomato puree, remaining stock, and salt and pepper to taste.
- Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).
- Mix in the peas and continue cooking until all the liquid has been absorbed.
- Garnish with the optional garnishes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 456.23 Kcal (1910 kJ) | ||
| Calories from fat | 149.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.61g | 26% | |
|---|---|---|---|
| Cholesterol | 4.8mg | 2% | |
| Sodium | 244.43mg | 10% | |
| Potassium | 529.83mg | 11% | |
| Total Carbs | 66.7g | 22% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 4.69g | 19% | |
| Protein | 11.37g | 23% | |
| Vitamin C | 12mg | 20% | |
| Iron | 3.2mg | 18% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 132.47 Kcal (555 kJ) | ||
| Calories from fat | 43.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 26% | |
|---|---|---|---|
| Cholesterol | 1.39mg | 2% | |
| Sodium | 70.97mg | 10% | |
| Potassium | 153.84mg | 11% | |
| Total Carbs | 19.37g | 22% | |
| Sugars | 1.84g | 25% | |
| Dietary Fiber | 1.36g | 19% | |
| Protein | 3.3g | 23% | |
| Vitamin C | 3.5mg | 20% | |
| Iron | 0.9mg | 18% | |
| Calcium | 8.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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