Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar and Tabasco with the cayenne and allspice to make the salsa. Saute onions and garlic in remaining oil for 2 to 3 minutes. Add celery and carrots and cook for another 2 minutes. Add pepper and continue to saute until the vegetables are tender. Whisk together the tomato paste with 1/4 cup of red wine, cider vinegar, sugar, mustard, herbs and spices. Add to the vegetables. Combine beans with the vegetables and stir thoroughly. Simmer for 30 minutes. Layer the saute mixture with the hot rice and salsa and serve. From WWiVNet. Electronic format by Cathy Harned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (906g)|
|Recipe Makes: 4|
|Calories from Fat: 165 (21%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 0mg||0 %|
|Sodium 838.5mg||29 %|
|Potassium 1539.5mg||41 %|
|Total Carbohydrate 135.5g||40 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 119.4g|
|Protein 19g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 772
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!