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Beans With Buttered Rice

  Canned baked beans 450 Gram
  French beans 100 Gram, around 4 oz
  Carrots 100 Gram, around 4 oz
  Potatoes 100 Gram, around 4 oz
  Onions 225 Gram, around 8 oz
  Tomato ketchup 3 Ounce, around 1/2 teacup
  Chili powder 1 Teaspoon
  Ghee 4 Tablespoon
  Salt To Taste
  Uncooked rice 8 Ounce, around 1 1/2 teacups
  Butter 2 Tablespoon
  Salt 1⁄2 Teaspoon

1. Cut the vegetables into cubes. Cut the onions into big cubes.
2. Heat the ghee in a vessel and fry the onions till brown in colour.
3. Add the vegetables and 1/2 teacup of water.
4. Cover and cook until the vegetables are soft.
5. Add the beans, tomato ketchup, chilli powder and salt and cook for a few minutes.
For the buttered rice
1. Boil the rice. Each grain of the cooked rice should be separate.
2. In a big vessel, warm the butter, add the cooked rice and salt and cook for 1 minute.
How to serve
Pack the rice in a mould and invert on a plate.
Fill the centre with the vegetables.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Everyday, Healthy

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2414 Calories from Fat 763

% Daily Value*

Total Fat 87 g133.7%

Saturated Fat 53 g265%

Trans Fat 0 g

Cholesterol 225.4 mg75.1%

Sodium 2123.7 mg88.5%

Total Carbohydrates 361 g120.3%

Dietary Fiber 44 g175.8%

Sugars 71.6 g

Protein 50 g100.6%

Vitamin A 388.4% Vitamin C 99%

Calcium 44.7% Iron 48.5%

*Based on a 2000 Calorie diet

Beans With Buttered Rice Recipe