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Church Cookbook Mexican Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.9691
Energy (kCal)1297.666
Carbohydrates (g)204.7134
Total fats (g)36.4372
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute the onions, red pepper and garlic in the butter for about 5 minutes. Add the uncooked rice and toast for about 2-3 minutes. Add the rest of the ingredients, stir and simmer over low heat for 20 30 minutes until most of the liquid is absorbed. It should be moist but not runny. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 cup 342.0 15.714 10.686 28.8
    green onion 2 -3 sliced 0.0 0.0 0.0 0.0
    red pepper 1/2 chopped 0.625 0.1377 0.0292 0.0069
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    rice 1 cup uncooked 702.0 154.713 12.8895 1.131
    tomato 1 skinned sliced 62.068999999999996 13.7631 3.2384 0.5397
    tomato sauce 1/2 cup - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    salt - - - -
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    chicken stock 2 cups 172.8 16.944000000000003 12.095999999999998 5.76
    chicken bouillon cube 1 - - - -
    pea 1/4 cup 10.29 1.8498 0.6859999999999999 0.049

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



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