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Spanish Rice With Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.6496
Energy (kCal)942.086
Carbohydrates (g)179.3854
Total fats (g)16.6694
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot, saute rice, pepper, onion, carrot and garlic in the olive oil over medium heat until lightly browned. | 2. Add enchilada sauce, cumin, chili powder and water. | 3. Bring to a boil. When a rolling boil is reached turn heat down and allow to simmer for 15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white rice 1 cup 675.25 147.9075 13.1905 1.2209999999999999
    green bell pepper 1/2 diced - - - -
    onion 1 diced 64.0 14.944 1.76 0.16
    carrot 1 diced 29.52 6.8976 0.6696 0.1728
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    enchilada sauce 1/4 cup 16.8 2.7272 0.3472 0.5096
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    chili powder 1 1/2 1/2 11.421 2.0129 0.5451 0.5783
    water 2 cups 0.0 0.0 0.0 0.0

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



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