RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	45.5807
Energy (kCal)	1672.0317
Carbohydrates (g)	194.5084
Total fats (g)	79.0242
Fatty acids, total saturated 20:0 (g)	0.2547
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6061
Fatty acids, total polyunsaturated 17:1 (g)	0.0755
Fatty acids, total trans-monoenoic (g)	0.7659
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0877
Fatty acids, total saturated 4:0 (g)	0.0356
Fatty acids, total trans (g)	0.9154
Riboflavin (mg)	0.7179
Tocopherol, beta (mg)	0.0850
Lactose (g)	3.9215
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0262
Fatty acids, total polyunsaturated 24:1 c (g)	0.0012
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.2359
Tocopherol, delta (mg)	0.0145
Arginine (g)	1.8530
Proline (g)	1.2495
Fatty acids, total polyunsaturated 18:1 t (g)	0.7659
Campesterol (mg)	0.0438
Glucose (dextrose) (g)	2.7179
Adjusted Protein (g)	0.0000
Cystine (g)	0.5434
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	53.5008
Copper, Cu (mg)	1.0202
Maltose (g)	0.1233
Zinc, Zn (mg)	5.1767
Total lipid (fat) (g)	79.0242
Vitamin K (phylloquinone) (g)	86.8324
Cholesterol (mg)	124.5167
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0782
Menaquinone-4 (g)	6.9000
Phytosterols (mg)	127.7212
Folate, total (g)	558.0581
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0207
Vitamin A, IU (IU)	43971.2352
Energy (kcal)	1672.0317
Fatty acids, total saturated 16:1 undifferentiated (g)	1.0416
Fatty acids, total saturated 14:1 (g)	0.1541
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5145
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0330
Sugars, total (g)	22.8344
Folic acid (g)	412.5500
Tocotrienol, alpha (mg)	0.0706
Vitamin C, total ascorbic acid (mg)	51.1272
Lutein + zeaxanthin (g)	2470.3650
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0386
Vitamin B-12, added (g)	0.0000
Valine (g)	1.3963
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.1817
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	151.2729
Fatty acids, total saturated 16:0 (g)	12.5817
Carbohydrate, by difference (g)	194.5084
Vitamin D (IU)	0.0000
Fructose (g)	2.4373
Fluoride, F (g)	8.7970
Aspartic acid (g)	2.4515
Tyrosine (g)	0.8179
Potassium, K (mg)	1712.8086
Fatty acids, total saturated 12:0 (g)	0.5140
Vitamin A, RAE (g)	2342.7781
Serine (g)	1.2001
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.2058
Fatty acids, total trans-polyenoic 22:4 (g)	0.0012
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0069
Fatty acids, total saturated 22:0 (g)	0.0823
Fatty acids, total saturated 14:0 (g)	1.8818
Histidine (g)	0.6077
Isoleucine (g)	1.1099
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0932
Niacin (mg)	13.2590
Water (g)	1004.3374
Fatty acids, total saturated 8:0 (g)	0.1667
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0092
Carotene, beta (g)	21576.2562
Sodium, Na (mg)	315.7205
Iron, Fe (mg)	11.9622
Energy (kJ)	7000.0862
Ash (g)	6.8328
Caffeine (mg)	0.0000
Glycine (g)	0.9621
Fatty acids, total trans-polyenoic (g)	0.1495
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0069
Fatty acids, total saturated 18:2 undifferentiated (g)	6.7476
Fatty acids, total polyunsaturated (g)	7.5794
Vitamin E (alpha-tocopherol) (mg)	10.7685
Sucrose (g)	13.5007
Vitamin B-6 (mg)	1.0764
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2334
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.3116
Beta-sitosterol (mg)	0.0656
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0218
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	2.5600
Starch (g)	3.6608
Pantothenic acid (mg)	3.2829
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1967
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.6189
Folate, food (g)	145.5081
Fatty acids, total saturated 20:1 (g)	0.2013
Fatty acids, total monounsaturated (g)	45.2320
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5037
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.1361
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	154.0024
Fatty acids, total polyunsaturated 16:1 c (g)	0.3381
Fatty acids, total saturated (g)	19.7675
Vitamin B-12 (g)	1.3748
Calcium, Ca (mg)	470.5489
Fatty acids, total saturated 10:0 (g)	0.4348
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.3763
Glutamic acid (g)	4.9838
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	8916.7388
Vitamin E, added (mg)	0.0000
Retinol (g)	173.1500
Leucine (g)	1.9782
Folate, DFE (g)	846.6581
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1495
Fiber, total dietary (g)	14.7844
Tryptophan (g)	0.2691
Threonine (g)	1.2876
Fatty acids, total polyunsaturated 18:1 c (g)	3.9824
Manganese, Mn (mg)	2.8186
Protein (g)	45.5807
Cryptoxanthin, beta (g)	2.0250
Fatty acids, total saturated 18:1 undifferentiated (g)	43.7560
Betaine (mg)	1.9680
Phosphorus, P (mg)	693.4650
Tocopherol, gamma (mg)	1.4820

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 20 minutes, Preparation Time - 20 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet. | 2. Bring water to boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes. | 3. Place tomato halves, onion, and garlic in a single layer on the prepared baking sheet. Stirring occasionally, roast 10 to 15 minutes in the preheated oven, until evenly browned. Remove from heat, and allow to cool completely. | 4. Puree the roasted vegetables in a blender or food processor. Drain any remaining liquid from rice. | 5. Heat olive oil in a medium skillet over medium heat. Stir in serrano chili, and cook until tender. Place rice, pureed vegetables, peas, carrots, potato, and sour cream in the skillet. Season with cilantro and salt. Cook and stir until all vegetables are tender and rice is browned. Mix in manchego cheese to melt before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
white rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
tomato	4	halved		-	-	-	-
onion	1/2			22.0	5.1370000000000005	0.605	0.055
garlic	1	clove	peeled	4.47	0.9918	0.1908	0.015
olive oil	1/4	cup		477.36	0.0	0.0	54.0
green pea	1/2	cup	shelled	58.725	10.4762	3.9295	0.29
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
potato	1		peeled chopped	-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
cilantro	1	bunch	chopped	-	-	-	-
serrano pepper	1		chopped	0.7	0.1466	0.0381	0.0096
salt	to taste			-	-	-	-
manchego cheese	4	ounces		100.8667	0.0	22.44	0.5667

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

Cooking in progress....

Colorado Mexican Rice