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New Mexico Spanish Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.849
Energy (kCal)1864.1347
Carbohydrates (g)263.3649
Total fats (g)76.2532
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and chicken broth. | 2. Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes, or until all liquid is absorbed. Mix well before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 1/3 cup 642.3733 0.0 0.0 72.6667
    grain rice 1 1/2 1/2 uncooked 1012.875 221.8612 19.7858 1.8315
    onion 2 chopped 88.0 20.548000000000002 2.42 0.22
    green bell pepper 1 chopped - - - -
    celery rib 2 chopped - - - -
    tomato 1 can crushed undrained 62.068999999999996 13.7631 3.2384 0.5397
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    salt 1 teaspoon - - - -
    chicken broth 1 can reduced sodium - - - -

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



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