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Arroz Al Horno (Baked Spanish Rice)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)194.5555
Energy (kCal)5433.4892
Carbohydrates (g)786.444
Total fats (g)166.7166
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Heat oil in pan on medium; sauté pork for 3 minutes. | 3. Add potato rounds; saute for 3 minutes. | 4. Add the chickpeas and tomatoes. | 5. Lower the heat and cook gently for 5-7 minutes. | 6. Mix in chorizo and rice; stir well. | 7. Pour in stock and crumbled saffron. | 8. Bring to boil. | 9. Place mixture in a casserole dish; cover. | 10. Place a halved garlic head on top. | 11. Bake in a medium oven for about 45 minutes. | 12. Remove garlic head before serving. | 13. Taste for salt preferences. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    pork 1/2 lb ground 852.768 0.0 31.5479 79.5388
    potato 1 sliced - - - -
    chickpea 1 cup 756.0 125.9 40.94 12.08
    tomato 2 skinned chopped 124.1379 27.5262 6.4768 1.0795
    chorizo sausage 2 sliced 50.4333 0.0 11.22 0.2833
    rice 4 cups 2715.8 564.25 55.79600000000001 23.68
    chicken stock 8 cups 691.2 67.77600000000001 48.38399999999999 23.04
    saffron strand 3 crumbled 50.4333 0.0 11.22 0.2833
    garlic 1 4.47 0.9918 0.1908 0.015
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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