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My Restaurant-Style Spanish Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6285
Energy (kCal)52.918
Carbohydrates (g)11.4344
Total fats (g)0.5812
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour rice into a deep pot and stir in enough oil so that every grain is coated. Cook rice on medium heat and stir with a spatula until lightly toasted (about 20-25 minutes). Be careful not to burn. | 2. Add onion and green pepper and cook until soft, adding more oil if needed. | 3. Tilt pot to remove any excess oil with a spoon. | 4. Add water to tomato sauce to make four cups of liquid; stir in bouillon, garlic, cumin, and red chili powder. | 5. Pour liquid mixture over rice. Stir once and do not stir again, or rice will be sticky, not fluffy. | 6. Cover tightly. Bring to a simmer then cook on very low heat for 20 minutes. | 7. Shut off heat—do not remove pan from burner and do not lift lid—and let rest for 15 minutes. | 8. Uncover, fluff with spatula, and let rice dry out for a few minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain white rice 2 cups - - - -
    green pepper 1 -2 diced 0.0 0.0 0.0 0.0
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    tomato sauce 1 canned - - - -
    vegetable bouillon beef 2 tablespoons - - - -
    garlic 1/4 teaspoon granulated 1.043 0.2314 0.0445 0.0035
    red chili powder 1 teaspoon - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    water 4 cups 0.0 0.0 0.0 0.0
    vegetable oil - - - -

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



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