2 Serves
95 Mins
12 g
60 g
15 g
Rinse the brown rice thoroughly under cold water and cook in a pot with water until tender.
Ingredients, vitamins, and health benefits
Brown Rice
Onion
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Vitamin K
31 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
88 µg / 400 µgCalcium
59 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
238 mg / 1,250 mgPotassium
766 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
5 g / 28 gSugar
9 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Prepare the vegetables by washing and chopping the onion and bell peppers using a chef's knife on a cutting board.
Heat the olive oil in a frying pan over medium heat.
Add the chopped onion and bell peppers to the frying pan and sauté until tender.
Season the vegetable mixture with salt and black pepper to taste, then serve over the cooked brown rice.
Bell Peppers
Olive Oil
Black Pepper
Salt
Vitamin A
31 µg / 900 µgVitamin C
161 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
31 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
88 µg / 400 µgCalcium
59 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
238 mg / 1,250 mgPotassium
766 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
9 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
20
g50
g31
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µg