Beans With Buttered Rice Recipe

I Am Loving It!
submitted by shantihhh at ifood.tv

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
SpecialityVegetarian
Main IngredientInterest Group

Ingredients

 Canned baked beans450 Gram
 French beans100 Gram, around 4 oz
 Carrots100 Gram, around 4 oz
 Potatoes100 Gram, around 4 oz
 Onions225 Gram, around 8 oz
 Tomato ketchup3 Ounce, around 1/2 teacup
 Chili powder1 Teaspoon
 Ghee4 Tablespoon
 Salt To Taste
 Uncooked rice8 Ounce, around 1 1/2 teacups
 Butter2 Tablespoon
 Salt1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2721 Calories from Fat 779

% Daily Value*

Total Fat 89 g136.6%

Saturated Fat 53.2 g266.1%

Trans Fat 0 g

Cholesterol 225.4 mg75.1%

Sodium 2135.5 mg89%

Total Carbohydrates 418 g139.3%

Dietary Fiber 65.6 g262.5%

Sugars 70.2 g

Protein 67 g134.6%

Vitamin A 388.6% Vitamin C 106.7%

Calcium 63.3% Iron 67.4%

*Based on a 2000 Calorie diet

Directions

1. Cut the vegetables into cubes. Cut the onions into big cubes.
2. Heat the ghee in a vessel and fry the onions till brown in colour.
3. Add the vegetables and 1/2 teacup of water.
4. Cover and cook until the vegetables are soft.
5. Add the beans, tomato ketchup, chilli powder and salt and cook for a few minutes.
For the buttered rice
1. Boil the rice. Each grain of the cooked rice should be separate.
2. In a big vessel, warm the butter, add the cooked rice and salt and cook for 1 minute.
How to serve
Pack the rice in a mould and invert on a plate.
Fill the centre with the vegetables.
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