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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook and stir the meat and onion in a Dutch oven until the meat is brown. | 2. Drain off the excess fat. | 3. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. | 4. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving. | 5. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole. | 6. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes. | 7. Garnish with the chopped peanuts just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2		ground lean	1060.8024	0.0	209.1685	24.3894
onion	1	cup	Chopped	64.0	14.944	1.76	0.16
tomato	1	can		40.2099	8.6898	1.9658	0.4468
apple	1 1/4	cups	Cored Chopped	81.25	21.5781	0.4062	0.2656
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
beef bouillon	2	teaspoons		0.7	0.004	0.114	0.022000000000000002
salt	1 1/2	1/2		-	-	-	-
rice	1	cup	Uncooked	678.95	141.0625	13.949000000000002	5.92
water	2 1/2	cups		0.0	0.0	0.0	0.0
peanut			Chopped	-	-	-	-
coconut	2	tablespoons		35.4	1.5230000000000001	0.33299999999999996	3.3489999999999998
raisin	2	tablespoons		62.2875	16.401	0.6992	0.0949
chutney	1	tablespoon	Chopped	-	-	-	-

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