4 Serves
76 Mins
Finely dice the onion and green bell pepper using a chef's knife on a cutting board.
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EgyptianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
38 µg / 400 µgCalcium
91 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
411 mg / 4,700 mgSodium
879 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
9 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium heat.
Add the diced onion and green bell pepper to the frying pan and sauté until softened.
Stir in the canned pinto beans and cook for a few minutes to warm through.
Fold in the cooked white rice, mixing thoroughly with the bean and vegetable mixture.
Season the mixture with salt and black pepper to taste, stirring well to combine.
Continue to cook the mixture over low heat, stirring occasionally, to allow the flavors to develop and the rice to crisp slightly.
30
g55
g22
g
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Hungarian