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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the pork, chicken and sausage into 1" pieces. | 2. In a large pan heat the oil and fry the meat, with the garlic, tomato puree and chick peas. Stir well and cook for 3 minutes. | 3. Wash the rice in cold running water , to removes excess starch. Add to the pan. | 4. Add the water, crumble the stock cube and add to the pan with the turmeric and peas. | 5. Bring to the boil, cover the pan, reduce heat to minimum cook for 12 minutes. | 6. Turn off the heat, LEAVE THE PAN covered for ten minutes. make sure that the rice has absorbed all of the water, and is almost dry. Check seasoning and adjust to taste. | 7. Fluff up the rice with a fork. Put rice into an oven proof dish. | 8. Beat the eggs, pour over the rice and place into hot oven till eggs have formed a crust on top of the rice. | 9. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
grain rice	400			-	-	-	-
pork	300	g	lean	1128.0	0.0	41.73	105.21
chicken breast	1	skinless	skinless	-	-	-	-
bratwurst black pudding	2			-	-	-	-
chickpea	100			113343.3283	18875.5622	6137.931	1811.0945
garlic clove	2		chopped	-	-	-	-
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
turmeric powder	2	teaspoons		-	-	-	-
chicken stock cube	1			-	-	-	-
water	35	fluid		-	-	-	-
pea	1/4	cup		10.29	1.8498	0.6859999999999999	0.049
egg	3		beaten	214.5	1.08	18.84	14.265

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.