Directions:
- In saucepan heat oil over medium high heat.
- Cook onion, celery, carrot, garlic, chili powder, oregano and pepper and stir occasionally for about 4 minutes or until softened.
- Add vegetable stock, cabbage and rice.
- Bring to a boil.
- Reduce heat, cover and simmer 15 minutes.
- Add kidney beans, green beans and red pepper.
- Cook covered for 5 minutes or until vegetables and rice are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1008.2 Kcal (4221 kJ) | ||
| Calories from fat | 29.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 5% | |
|---|---|---|---|
| Sodium | 37396.57mg | 1558% | |
| Potassium | 437.35mg | 9% | |
| Total Carbs | 195.42g | 65% | |
| Sugars | 3.46g | 14% | |
| Dietary Fiber | 9.89g | 40% | |
| Protein | 8.47g | 17% | |
| Vitamin C | 29.5mg | 49% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.1mg | 12% | |
| Calcium | 86.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 235.24 Kcal (985 kJ) | ||
| Calories from fat | 6.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.77g | 5% | |
|---|---|---|---|
| Sodium | 8725.54mg | 1558% | |
| Potassium | 102.04mg | 9% | |
| Total Carbs | 45.6g | 65% | |
| Sugars | 0.81g | 14% | |
| Dietary Fiber | 2.31g | 40% | |
| Protein | 1.98g | 17% | |
| Vitamin C | 6.9mg | 49% | |
| Iron | 0.5mg | 12% | |
| Calcium | 20.3mg | 9% | |
* 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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