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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spray non stick or iron skillet with no stick spray and brown meat. | 2. Remove meat from skillet and set aside. | 3. Saute onion and peppers until just tender and add meat back to skillet. | 4. Drain rotel tomatoes and reserve liquid. | 5. Add tomatoes, garlic and spices to meat. | 6. Add enough water to make 2 cups to rotel liquid and add to meat along with the tomato sauce. | 7. Stir in rice and cover. | 8. Either simmer over low heat or put in oven at 350 till liquid is absorbed and rice is tender. | 9. Sprinkle cheese over top and let melt just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground ground	530.4012	0.0	104.5842	12.1947
onion	1		chopped	60.0	14.01	1.65	0.15
bell pepper	1		chopped	-	-	-	-
garlic	2	teaspoons	chopped	8.344	1.8514	0.3562	0.027999999999999997
black pepper				-	-	-	-
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
paprika				-	-	-	-
ro tel tomato	1	can		-	-	-	-
tomato sauce	1	can		-	-	-	-
rice	1	cup	uncooked	702.0	154.713	12.8895	1.131
cheese	1	cup	grated	476.55	3.159	28.89	38.799

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