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Spanish Rice Bake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.2722
Energy (kCal)1277.03
Carbohydrates (g)223.3225
Total fats (g)32.1154
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F Lightly coat a 2 1/2 quart casserole with cooking spray. | 2. In a 10 inch skillet over medium flame, heat the oil. Stirring frequently add the rice, onion, and bell pepper and cook until rice is light brown and onion is tender. Stir in corn. | 3. Except for the cheese, mix the remaining ingredients in the casserole. Stir in rice mixture and layer cheese on top. | 4. Cover and bake for 20 minutes. Stir. Cover and bake an additional 30 minutes or until rice is tender. Sprinkle remaining 1 cup of cheese on top and bake uncovered for 2 to 3 minutes or until cheese is melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    grain rice 1 cup uncooked 675.25 147.9075 13.1905 1.2209999999999999
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    green bell pepper 1 chopped - - - -
    kernel corn 1 cup thawed frozen 184.71 36.4767 5.1042 2.0022
    tomato soup 10 1/4 ounces 130.762 27.2857 2.3828 1.1914
    water 2 1/2 cups boiling 0.0 0.0 0.0 0.0
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    salt 1/2 teaspoon - - - -
    colby monterey jack cheese 2 cups shredded - - - -

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



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