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Rice with Green Peas
MyBeeaaB
MyBeeaaB
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Rice with Green Peas - BeeaaB - MyBeeaaB

Cooking time in an hour
Servings 5 Person
BeeaaB Point: 29

Rice with Green Peas - BeeaaB - MyBeeaaB

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The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Rice with Green Peas and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories
22%
Carbohydrate
22%
Protein
30%
Threonine
91%
Isoleucine
117%
Leucine
79%
Lysine
89%
Valine
93%
Tryptophan
100%
Histidine
92%
Tyrosine + Phenylalanine
85%
Methionine + Cysteine
79%
Fat
15%
Essential Fatty Acids (PUFA)
12%
Omega-3
9%
Omega-6
10%
MUFA
24%
SFA
9%
Cholesterol
15%
Fiber
11%
Water
7%
Total Sugar
6%

Vitamins

vitamin c
8%
Thiamine vitamin b1
59%
Riboflavin vitamin b2
19%
Niacin vitamin b3
74%
Pantothenic acid vitamin b5
26%
Pyridoxine vitamin b6
43%
Folate vitamin b9
12%
Cobalamin vitamin b12
10%
Choline
17%
vitamin a
5%
vitamin d
1% >
vitamin k
18%
vitamin e
10%

Minerals

Calcium
12%
Iron
71%
Magnesium
21%
Sodium
26%
Zinc
24%
Selenium
43%
Potassium
16%
Phosphorus
47%
Manganese
45%
Copper
39%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

Ingredients

Food itemValue
Spices, dill weed, dried15 gr
Oil, olive, salad or cooking6 Tbsp (36 gr)
Salt, table4 gr
Spices, saffron1 tsp (1 gr)
Chicken, broilers or fryers, light meat, meat only, cooked, stewed500 gr
Rice, white, medium-grain, cooked, unenriched1000 gr
Peas, green, cooked, boiled, drained, without salt300 gr
Onions, yellow, sauteed30 gr

Baking Method

Baking Method
First of all 2.5 cups (400 grams) of raw rice in 2 liters of water and 2 tablespoons of salt for 2 hours. Crush 600 grams of raw chicken as desired and with 2 tablespoons olive oil, 100 grams of chopped onion, one -third cup of water. At this time, boil 340 grams of peas with half salt. Boil the appropriate water in the pot and pour the rice into it. When the rice was still raw around the rice and in the middle, we add the cooked peas to mix with the rice and drain the rice immediately. Pour water on the drained rice to wash the extra salt. Pour the pot of 2 tablespoons of olive oil and half a cup of water. A layer of rice then pour a little (15 grams) dry. In addition, pour the layer of rice and dill in the pot and add 2 tablespoons of olive oil. Dissolve the remainder of the saffron in a good amount of water and pour over the rice and rice the rice for 5 minutes. Finally, after pulling the rice in the chicken container, put on it. Note: You can use fresh chopped dill instead of dry dill.

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