Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1032.43 Kcal (4323 kJ) | ||
| Calories from fat | 270.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.04g | 46% | |
|---|---|---|---|
| Cholesterol | 86.25mg | 29% | |
| Sodium | 374.02mg | 16% | |
| Potassium | 1140.52mg | 24% | |
| Total Carbs | 154.71g | 52% | |
| Sugars | 8.06g | 32% | |
| Dietary Fiber | 7.63g | 31% | |
| Protein | 36.38g | 73% | |
| Vitamin C | 81.1mg | 135% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 31.6mg | 176% | |
| Calcium | 164.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 170.43 Kcal (714 kJ) | ||
| Calories from fat | 44.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.96g | 46% | |
|---|---|---|---|
| Cholesterol | 14.24mg | 29% | |
| Sodium | 61.74mg | 16% | |
| Potassium | 188.27mg | 24% | |
| Total Carbs | 25.54g | 52% | |
| Sugars | 1.33g | 32% | |
| Dietary Fiber | 1.26g | 31% | |
| Protein | 6g | 73% | |
| Vitamin C | 13.4mg | 135% | |
| Vitamin A | 0.2mg | 50% | |
| Iron | 5.2mg | 176% | |
| Calcium | 27.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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