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30 minutes
Prep: 15 minutes
Cook: 15 minutes
272 calories per serving view nutrition facts
8 servings
suggest servings
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| 1 | pound | rice | brown, cooked |
| 1/2 | pound | sweet corn | cooked, or 1 cup frozen corn, or 1 can of corn drained |
| 1/2 | cup | onion | finely chopped |
| 1/2 | cup | sweet red bell pepper | finely diced |
| 1/2 | cup | green bell pepper | finely diced |
| 2 | large | guavas | finely diced |
| 4 | tablespoons | vegetable oil |
Heat the oil in a large wok or pan and sauté the onion until translucent.
Add the diced green and red peppers and sauté until tender.
Reduce the heat and stir in the corn, rice, and finally the guava.
Remove from heat and season to taste.
Chill in the refrigerator and stir again before serving.
For a flavor accent, you may toss in a vinaigrette dressing.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Total Carbohydrate 47.0g | 16% |
| Dietary Fiber 1.0g | 5% |
| Sugars 1.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 7% | Vitamin C | 34% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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knife is to a chef as a scalpel is to a surgeon. They both have a myriad of other tools, but...
this banana bread was very moist and had a very good flavor, just enough banana flavor. It was very easy to put together. I was impressed.
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