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New Mexico Style Spanish Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.798
Energy (kCal)2004.213
Carbohydrates (g)340.0566
Total fats (g)57.2368
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a heavy pot, fry rice, pepper and onions slowly in the vegetable oil, until golden brown. | 2. Add water, garlic, tomato sauce and Rotel to the pot. | 3. Over medium-low heat, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 20-25 minutes. | 4. Salt and pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 4 tablespoons 468.92800000000005 0.0 0.0 54.4
    rice 2 cups uncooked 1404.0 309.426 25.779 2.262
    red bell pepper 1/4 cup chopped - - - -
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    water 4 1/2 cups 0.0 0.0 0.0 0.0
    garlic 2 tablespoons chopped 25.33 5.6202 1.0812 0.085
    tomato sauce 1 can - - - -
    green chili pepper 1 can chopped 89.955 21.2744 4.4978 0.4498

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



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