Oxtails with Rice & Beans
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 234.3
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 407.0 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 14.7 g
- Protein: 14.0 g
View full nutritional breakdown of Oxtails with Rice & Beans calories by ingredient
Number of Servings: 1
Ingredients
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2 lbs Oxtails trimmed
2 stalk scallion - cup up
2 clove galric - mashed
2 tblsp Worchester sauce
1tblsp Spike (no salt)
1 tblsp extra vergin olive iol
2 cups Brown rice
1/2 cup pinto beans (dry)
1 clove garlic
1 stark scallion - mahed
Directions
Wash oxtails with lemon juice, drain and combine with scallion, garlic, worchester sauce and spike. Use you hands to rub the mixture all over the oxtail and let sit for 4 hours.
In Skilett head oil, remove oxtail from mixture and brown for 15 minutes , low heat , add small amount of water and cover to keep from sticking, let simmer for 1 hour, add mixture and continue to simmer for another 15 minutes or until tender.
Soak bean overnight drain and rinse, add 2 cups water and garlic cook until tender, add scallion, add salt and pepper to taste, let simmer for 10 minutes, add rice and cook on low heat - add addition water if necessary
Serve 4
Number of Servings: 1
Recipe submitted by SparkPeople user NEWTDOUG.
In Skilett head oil, remove oxtail from mixture and brown for 15 minutes , low heat , add small amount of water and cover to keep from sticking, let simmer for 1 hour, add mixture and continue to simmer for another 15 minutes or until tender.
Soak bean overnight drain and rinse, add 2 cups water and garlic cook until tender, add scallion, add salt and pepper to taste, let simmer for 10 minutes, add rice and cook on low heat - add addition water if necessary
Serve 4
Number of Servings: 1
Recipe submitted by SparkPeople user NEWTDOUG.
Member Ratings For This Recipe
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