Try this Indian Rice recipe, or contribute your own.

Still searching for what to cook ?

Name: Indian Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 lb Pork tenderloin; 4 ts Vegetable oil; 2 Onions; Ground ginger; 1 Red chili pepper; 1 ts Curry; 1 lb Rice; 3 1/4 c Clear broth; 3/4 lb Sweet and sour pumpkin or; 4 ts Coconut flakes

Find the most delicious recipes here

INGREDIENTS

1 1/2 lb Pork tenderloin
4 ts Vegetable oil
2 Onions
Ground ginger
1 Red chili pepper
1 ts Curry
1 lb Rice
3 1/4 c Clear broth
3/4 lb Sweet and sour pumpkin or
4 ts Coconut flakes

Servings

INSTRUCTIONS

1. Cur meat into thin strips. Heat oil in large skillet and fry up meat a little at a time. 2. Peel and finely chop onions. Cut chili pepper open lengthwise and remove seeds. Wash chili and chop finely. 3. Put all the meat in large skillet. Add onions and fry. Add chilly, ginger, curry and let cook for a while. Add rice and broth and bring to a boil. Cook at low heat till rice is approx. five minutes before done. (i.e. if you use 10 minute rice, cook for 5 minutes. Using 20 minutes rice, cook 15 minutes, etc) 4. Drain pumpkin (or pineapple) and keep the juice. Finely chop and add to the rice. Add juice to taste and let cook for another five minutes. 5. Arrange on plates and top with coconut flakes. Posted to MM-Recipes Digest by "Kendig - von Fehrn" on Nov 5, 1998,

NOTES

Alert editor

Indian Rice

1 1/2 lb Pork tenderloin
4 ts Vegetable oil
2 Onions
 Ground ginger
1 Red chili pepper
1 ts Curry
1 lb Rice
3 1/4 c Clear broth
3/4 lb Sweet and sour pumpkin or
4 ts Coconut flakes

1. Cur meat into thin strips. Heat oil in large skillet and fry up meat a  little at a time.    2. Peel and finely chop onions. Cut chili pepper open lengthwise and remove  seeds. Wash chili and chop finely.    3. Put all the meat in large skillet. Add onions and fry. Add chilly,  ginger, curry and let cook for a while. Add rice and broth and bring to a  boil. Cook at low heat till rice is approx. five minutes before done. (i.e.  if you use 10 minute rice, cook for 5 minutes. Using 20 minutes rice, cook       15    minutes, etc)    4. Drain pumpkin (or pineapple) and keep the juice. Finely chop and add to  the rice. Add juice to taste and let cook for another five minutes.    5. Arrange on plates and top with coconut flakes.    Posted to MM-Recipes Digest  by "Kendig - von Fehrn"  <TikalMe@PowerOnline.net> on Nov 5, 1998,

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1752g)
Recipe Makes: 1 Servings

Calories: 2737
Calories from Fat: 369 (13%)

Amt Per Serving		% DV

	Total Fat 41g	55 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 17.9g
	Polyunsanturated Fat 8.3g
Cholesterol 436.8mg		134 %
Sodium 415.3mg		14 %
Potassium 3512.8mg		92 %
Total Carbohydrate 399.8g		118 %
	Dietary Fiber 18.5g	74 %
	Sugars, other 381.4g
Protein 173.4g		248 %
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.

About Our Nutrition Facts

Calories per serving: 2737

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe