Rice "Curry"
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 305.3
- Total Fat: 8.3 g
- Cholesterol: 20.9 mg
- Sodium: 186.0 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 6.1 g
- Protein: 9.2 g
View full nutritional breakdown of Rice "Curry" calories by ingredient
Introduction
I decided to make this for lunch one day. I threw it together and my husband loved it. I had all the ingredients in my pantry so it was super easy. ENJOY! I decided to make this for lunch one day. I threw it together and my husband loved it. I had all the ingredients in my pantry so it was super easy. ENJOY!Number of Servings: 4
Ingredients
-
Del Monte Petite Cut Diced Tomatoes, 1 cup
Mushrooms, fresh, 1 cup, pieces or slices
Red bell pepper, diced .25 cup
Garlic, Minced, 1 serving
Onion (Yellow), 1 med, diced, 1 serving
Beans, white, rinsed 1 cup
Curry powder, 1 tbsp
Cilantro, dried, 1 tbsp
Chili powder, 1 tsp
Parsley, dried, 1 tbsp
Half and Half Cream, .25 cup
Butter, salted, 2 tbsp
Instant White Rice, 2 cup uncooked
Directions
Makes 4, 1 cup servings
Heat butter in sauce pan over medium to low heat and add garlic, cilantro, curry powder, chili powder, parsley, and a dash of salt.
Add onions, red pepper, mushrooms. Sautee for 3 minutes. Add beans, tomatoes, and half n half. Simmer for 10 minutes.
Serve over rice with a small dollop of sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user INKBOX.
Heat butter in sauce pan over medium to low heat and add garlic, cilantro, curry powder, chili powder, parsley, and a dash of salt.
Add onions, red pepper, mushrooms. Sautee for 3 minutes. Add beans, tomatoes, and half n half. Simmer for 10 minutes.
Serve over rice with a small dollop of sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user INKBOX.