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Suggest a better descriptionCut the meat in 2-inch cubes. Peel the onions. Heat the lard in a deep pan and add the meat and onions. Cook 15 minutes over a moderately high heat for 15 minutes, stirring constantly. Add the boullion and continue cooking 5 minutes. Add the tomatoes, peeled and quartered, the bay leaf, and a good pinch of paprika and season with salt and pepper. Cook 10 minutes. Add enough boilking water to cover and remove the bay leaf and the onions. Keep the onions warm. Add the rice, cover, and cook 20 minutes. Season with salt, pepper, and a little lemon juice. Serve on a heated platter with the onions. Source: Good French Cooking Author : Mapie, Comtesse Guy de Toulouse-Lautrec Typed by: Jan Kulbe Submitted By JAN KULBE On 12-13-94 (1616)
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Serving Size: 1 Serving (1332g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 503 | ||
Calories from Fat: 112 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 10.1mg | 3 % | |
Sodium 49.2mg | 2 % | |
Potassium 2030.4mg | 53 % | |
Total Carbohydrate 94g | 28 % | |
Dietary Fiber 17.3g | 69 % | |
Sugars, other 76.7g | ||
Protein 12.4g | 18 % | |
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: 503
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