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Simple Mexican Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.9848
Energy (kCal)1547.78
Carbohydrates (g)225.3327
Total fats (g)63.6292
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a non-stick sauce pan that has a tight fitting lid. | 2. Add onion and pepper. | 3. Saute until tender. | 4. Add rice. | 5. Saute rice until opaque. | 6. Add vegetables, bouillon, garlic and water. | 7. Bring to a boil. | 8. Keep tightly covered and simmer 15- 20 minutes- do not peek. | 9. Serve with chopped cilantro on top or mixed in dish. | 10. Pass the salsa. | 11. Note, I have used chopped fresh or frozen spinach instead of the frozen vegetables and it was very good. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1/4 cup 469.79 0.0 0.0 54.5
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    pepper 1/2 cup chopped 14.9 3.4568 0.6407 0.1267
    rice 1 1/2 1/2 converted 1018.425 211.5938 20.9235 8.88
    vegetable carrot 1 cup chopped - - - -
    chicken bouillon powder 2 teaspoons - - - -
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    water 2 1/4 cups 0.0 0.0 0.0 0.0
    cilantro chopped chopped - - - -
    salsa - - - -

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



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