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Recipe by
Creole Rice is a tasty first course typical of Creole cuisine. Originating in the Caribbean, it is characterized by a mix of flavors from different cultures. It is a simple dish to prepare but with an intense flavor. It is enriched by tomato sauce, which gives it an intense red color and a unique taste.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 2: Melt half of the lard with the tomato sauce and then add the rice, salt and 100 cl of boiling water
Step 2 of 2: Let it cook for twenty minutes and, before removing from the heat, add the remaining lard to the rice, mixing well
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
In gray: not detected
| Average values | Per serving127 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,350 kJ562 kcal | 1,850 kJ442 kcal |
| Fat | 25.06 g | 19.73 g |
| of which saturated fatty acids | 10.69 g | 8.42 g |
| Carbohydrates | 81.42 g | 64.11 g |
| of which sugars | 0.38 g | 0.3 g |
| Fibre | 0.52 g | 0.41 g |
| Protein | 7.51 g | 5.91 g |
| Salt | 0.03 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
