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Baked Cheddar and Tomato Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.6621
Energy (kCal)428.116
Carbohydrates (g)35.2683
Total fats (g)28.9747
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 180c/160c fan/gas 4. | 2. Heat oil in a large flameproof casserole and cook onion and red pepper for about 5 mins until golden and softened. | 3. ~Add garlic and cook another minute. | 4. Stir in the rice and when fully coated with oil add the stock and tomatoes. | 5. Season. | 6. Bring to the boil and simmer for 5 minutes until almost all liquid has been absorbed. | 7. Scatter the cheese over, cover and bake in oven for about 30 minutes till rice is tender. | 8. Stand for 5 minutes before serving. | 9. For Vegetarian use the 1 liter vegetable stock not the Chicken stock. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    onion 1 sliced 64.0 14.944 1.76 0.16
    red pepper 1 deseeded sliced 1.25 0.2753 0.0584 0.0138
    garlic clove 1 chopped - - - -
    grain rice 300 - - - -
    chicken stock 1 86.4 8.472000000000001 6.047999999999999 2.88
    tomato 227 g canned chopped 52.21 11.577 2.7239999999999998 0.45399999999999996
    cheddar cheese 100 cubed - - - -

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



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