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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 12" skillet, heat oil over med. high heat. Add chicken, onion, jalapeño and garlic. Cook,stirring to break up meat until it is no longer pink and vegetables are softened. | 2. Stir in rice, tomatoes with juice, paste, 1 Cup broth, chilies, cumin, chili powder, salt, and pepper. Bring to a boil, stirring occasionally. | 3. Reduce heat to low, cover and cook till rice is tender, about 30 minutes. | 4. Stir in beans and corn and continue cooking, covered, until beans and corn are heated. | 5. Just before serving, stir in cheese. If needed, stir in some more of the chicken broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken	1	lb	ground	965.6022	0.5893	83.0962	67.2295
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
jalapeno pepper serrano	1		seeded chopped	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
rice	1	cup	converted	678.95	141.0625	13.949000000000002	5.92
tomato juice	1	can	diced	61.934	12.8604	3.0967	1.0565
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
chicken broth	1	can	divided	94.55	2.2875	13.481	3.1719999999999997
chilies	4	ounces	diced	30.6175	7.5636	0.0	0.0
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
salt	3/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
black bean	1	can	drained	991.8141	181.3769	62.8246	4.1301
corn	1	can	drained	908.3958	184.815	23.4441	11.7967
cheddar cheese	1	cup	shredded	-	-	-	-

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