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Spanish Rice (Vegetarian Passport Cookbook by Linda Woolven)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.5552
Energy (kCal)1924.4582
Carbohydrates (g)328.5644
Total fats (g)49.998
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sautee rice, onions, garlic, and jalapeno in oil until rice is toasted. Add all remaining ingredients except for lemon juice, cook until rice is tender. When rice is tender, stir in 2 tbsp lemon juice and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown rice 1 1/2 cups uncooked 860.31 181.2576 17.1351 6.5886
    vegetable broth 3 3/4 cups 608.85 98.7075 22.3245 14.390999999999998
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 2 chopped 88.0 20.548000000000002 2.42 0.22
    garlic clove 6 minced 26.82 5.9508 1.1448 0.09
    jalapeno pepper 1 minced 1.6312 0.3656 0.0512 0.0208
    green pepper 1 chopped 29.8 6.9136 1.2814 0.2533
    red pepper 1 chopped 1.25 0.2753 0.0584 0.0138
    celery 1 stalk chopped 10.24 1.9008 0.4416 0.1088
    rom tomato 4 chopped - - - -
    tomato juice 1 cup 41.31 8.5779 2.0655 0.7047
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    oregano leaf 3 1/2 teaspoons dried - - - -
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732

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



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