Any Season
Heat the oil in a pan. Add the onion and beel pepper and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the tomato and beef and cook, breking up the beef with a wooden spoon, for 5 minutes, until lightly browned. Add the paprika, season with salt and pepper, and mix well, then stir in the rice and cook, stirring constantly, for two minutes. pour in the stock, cover and cook for 15-18 minutes, until the rice is tender and all the liquid has been absorbed.
Try a little more spice- cayene, maybe?
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 201 | ||
Calories from Fat: 43 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 46.7mg | 2 % | |
Potassium 432.7mg | 11 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 32.7g | ||
Protein 4.4g | 6 % | |
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: 201
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