Curcuma rice with peppers
SERVING TIPS

Straight out of the freezer and into a pot, you can cook our Curcuma Rice with Peppers.

Do not de-freeze prior to cooking!

Our Curcuma Rice with Peppers is a nutritious dish that cooks in minutes. It is an ideal side for meat, fish or poultry dishes, or can be served as a main course, as part of a balanced diet.

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CURCUMA RICE WITH PEPPERS BARBA STATHIS

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DIETARY INFORMATION
STORAGE
INGREDIENTS
COOKING INSTRUCTIONS
  Per 100g Per 150g (1 portion)

Energy 322kj|77kcal 484j|116kcal
Fat  0.3g 0.4g
of which saturated  0.06g 0.09g
Carbohydrates 16.5g 24.8g
of which sugars  1.0g 1.5g
Fibers  1.1g 1.7g
Proteins  2.0g 3.0g
Salt 0.01g 0.01g

 
Per 100g % of R.D.I.
27mg 34%*
Vitamin C 
*% of recommended daily intake

Refrigerator: 24 hours
Freezer -6˚C: 1 week
Freezer -12˚C: 1 month
Freezer -18˚C: see best before

Caution: Once defrosted, do not refreeze

Curcuma rice, tomato, red pepper, green pepper, yellow pepper, onion

Without defrosting, empty the contents into a deep-frying pan or cooking pot and brown them with 2 tablespoons of olive oil for 5 minutes on high heat. Add 1 ½ cups of water, and salt and pepper to taste. Simmer for about 15 minutes, while stirring and adding water as needed.