Eula May cookbook
Place oil in a large Dutch oven and heat over medium heat. Season ribs with 2 teaspoons salt, 1:4 teaspoon pepper, and one teaspoon Tabasco sauce. Add ribs to pot and brown until evenly browned, about 45 minutes. Transfer to a large plate. Drain off fat, leaving about 3 tablespoons in pot. Add a little chicken stock and scrape up browned bits off of bottom. Add onions and cook until soft and slightly golden, 5-6 minutes. Add celery and garlic and cook another 5 minutes, stirring occasionally. Add bell peppers and cook stirring a few times, for 2-3 minutes. Add tomatoes and return the ribs to the pot. Cover and cook over medium low heat for 30 minutes, stirring occasionally. Add rice, green onions and parsley and a little more chicken stock to desired amount of consistency. Add remaining one teaspoon of salt, 1/4 teaspoon black pepper and 1 teaspoon Tabasco sauce. Stir to mix, cover and cook until liquid is absorbed.
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Serving Size: 1 Serving (2120g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1670 | ||
Calories from Fat: 175 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 2.1mg | 1 % | |
Sodium 2622.7mg | 90 % | |
Potassium 2184.9mg | 57 % | |
Total Carbohydrate 326.9g | 96 % | |
Dietary Fiber 13.4g | 53 % | |
Sugars, other 313.6g | ||
Protein 42.1g | 60 % | |
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: 1670
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