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Spanish Rice and Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)117.0562
Energy (kCal)1893.8382
Carbohydrates (g)182.5179
Total fats (g)73.3147
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place chicken in a greased 13-in. x 9-in. x 2-in. baking pan. | 2. Combine garlic salt, celery salt and paprika; sprinkle over chicken. | 3. Bake,uncovered, at 425 for 20 minutes. Remove chicken from pan. | 4. Combine rice,onion, green pepper and parsley; spoon into the pan. | 5. In a saucepan,bring broth, tomatoes, salt and chili powder to a boil. | 6. Pour over rice mixture; mix well. | 7. Place chicken pieces on top. | 8. Cover and bake for 45 minutes or until chicken and rice are tender. | 9. Yield: 4-6 servings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    broiler fryer chicken 1 cut 965.6022 0.5893 83.0962 67.2295
    garlic salt 1 teaspoon - - - -
    celery salt 1 teaspoon - - - -
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    rice 1 cup uncooked 702.0 154.713 12.8895 1.131
    onion 3/4 cup chopped 48.0 11.208 1.32 0.12
    green pepper 3/4 cup chopped 22.35 5.1852 0.961 0.19
    parsley 1/4 cup minced 5.4 0.9495 0.4455 0.1185
    chicken broth 1 1/2 cups 117.18 2.835 16.7076 3.9312
    tomato 1 cup chopped 26.82 5.7961 1.3112 0.298
    salt 1 1/2 1/2 - - - -
    chili powder 1 - 1 1/2 1/2 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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