4 Serves
70 Mins
Finely dice the onion and prepare the bell peppers by removing seeds and chopping them into small pieces.
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Vitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
55 µg / 400 µgCalcium
38 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
243 mg / 1,250 mgPotassium
417 mg / 4,700 mgSodium
995 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Heat the vegetable oil in a heavy-bottomed pot over medium heat.
Sauté the onions and bell peppers until softened, then stir in the tomato paste and cook for a few minutes to deepen the flavor.
Add the parboiled rice, thyme, curry powder, salt, and black pepper to the pot, stirring well to coat the grains in the tomato base.
Pour in enough hot water or stock to cover the rice, bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender.
9
g24
g8
g
