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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, saute 2Tbl. butter, onion, peppers,and garlic. | 2. When onions are transparent, add curry powder. Cook and stir until vegetables begin to lightly brown. | 3. Add broth and cook until vegetables are tender. | 4. Add beans, rice, coriander, and salt. Cook 5 minutes or until entire mixture is piping hot. | 5. Remove from heat and let stand, covered, 2-3 minutes for flavors to blend. | 6. In a smaller skillet, saute sliced bananas in remaining 2 Tbl butter until just heated through. | 7. Serve beans and rice topped with banana/butter mixture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red kidney bean	1	lb	cooked drained	1496.8566	271.2486	110.5406	1.1340000000000001
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	1		chopped	60.0	14.01	1.65	0.15
green pepper	1		chopped	32.8	7.6096	1.4104	0.2788
hot pepper	1		minced	-	-	-	-
garlic clove	3		crushed	-	-	-	-
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
vegetable broth	1 1/2	cups		243.54	39.483000000000004	8.9298	5.7564
brown rice	4	cups	cooked	2294.16	483.3536	45.6936	17.5696
coriander leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
salt	1	pinch		-	-	-	-
banana	2		sliced	400.5	102.78	4.905	1.485

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