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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss the beef chunks in a bowl with the flour and paprika until evenly coated. Heat 1tbsp of the oil in a large frying pan and cook the beef for 6-8 minutes until browned. Set aside. | 2. Put the rice in a pan of boiling water and simmer for 25 minutes. Meanwhile, heat the remaining oil in the frying pan and add the onion, garlic, and peppers. Cook for 10 minutes over a medium heat until softened, then return the beef to the pan. Pour in the chopped tomatoes, cannellini beans and stock, then simmer for 20 minutes. | 3. Meanwhile, dry-fry the pecan nuts for 3 minutes. Stir the nuts through the rice with half the parsley and season. To serve, stir the remaining parsley into the casserole. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	500			265200.6015	0.0	52292.1186	6097.3472
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
rice	250			169737.5	35265.625	3487.25	1480.0
onion	1			64.0	14.944	1.76	0.16
garlic clove	3			-	-	-	-
bell pepper	2			-	-	-	-
tomato	400			16083.958	3475.922	786.3268	178.7106
bean	400	g		116.0	16.4	16.8	2.0
stock	300	ml		217.2891	23.6781	8.0205	10.2573
pecan	75			21476.0	4024.8	442.0	452.4
parsley	4	tablespoons		5.472	0.9622	0.4514	0.1201

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