Pork With Bananas And Peanuts Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodInterest Group

Ingredients

 Chopped onion3⁄4 Pound
 Garlic2 Clove (10 gm), crushed
 Oil2 Tablespoon
 Boneless pork2 Pound, cut into cubes
 Long grain rice1⁄2 Pound
 Canned tomatoes14 Ounce
 Chicken bouillon cube1 (Chicken Stock Cube)
 Paprika1⁄4 Teaspoon
 Ground cinnamon1⁄4 Teaspoon
 Salt To Taste
 Pepper To Taste
 Bananas2 , sliced
 Salted peanuts1⁄4 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 3791 Calories from Fat 1514

% Daily Value*

Total Fat 173 g266.6%

Saturated Fat 39.8 g199%

Trans Fat 0.6 g

Cholesterol 580.5 mg

Sodium 2772.3 mg115.5%

Total Carbohydrates 326 g108.6%

Dietary Fiber 31.1 g124.6%

Sugars 48.9 g

Protein 241 g482.8%

Vitamin A 72.9% Vitamin C 145.3%

Calcium 46.5% Iron 96.3%

*Based on a 2000 Calorie diet

Directions

Put the onions and garlic in a casserole dish with the oil and heat on HIGH for 2-3 minutes.
Add the meat and the rice.
Pour the juice from the tomatoes into a measuring cup, crumble in the bouillon (stock) cube and add enough water to make up to 2 cups (450 ml/3/4 pint).
Add to the casserole.
Chop the tomatoes and add with the paprika, cinnamon, salt and pepper.
Cover and cook on MEDIUM for 20 minutes.
Leave to stand for 5 minutes to allow the rice to absorb the last of the liquid.
Stir the banana slices and the peanuts into the stew.
Fluff up the rice with a fork
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