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Crock Pot Mexican Chicken and Spanish Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.437
Energy (kCal)1468.024
Carbohydrates (g)301.961
Total fats (g)11.84
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours. | 2. After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken. | 3. Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 3 -4 boneless skinless thawed 0.0 0.0 0.0 0.0
    water 1 cup 0.0 0.0 0.0 0.0
    taco seasoning 1/4 cup 110.124 19.836 1.5390000000000001 0.0
    salsa 0.5 jar - - - -
    rice 2 cups 1357.9 282.125 27.898000000000003 11.84

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



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