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Tex-Mex Rice and Two-Bean Pilaf

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.8487
Energy (kCal)264.0565
Carbohydrates (g)57.9194
Total fats (g)3.2048
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium deep-sided skillet with a lid, heat the oil over medium heat. | 2. Add the onion and cook, stirring until softened, about 3 minutes. | 3. Add the rice and garlic and cook, stirring, about 2 minutes. | 4. Add the water, lentils, pinto beans, corn, salsa, chili powder, cumin, salt and pepper; bring to a boil over medium-high heat stirring occasionally. | 5. Reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 20 minutes. | 6. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1 1/2 1/2 - - - -
    onion 1/2 cup chopped chopped 32.0 7.472 0.88 0.08
    grain white rice 1 cup - - - -
    garlic clove 1 teaspoon minced refrigerated bottled minced - - - -
    water 1 1/4 1/4 0.0 0.0 0.0 0.0
    lentil 1/4 cup dried 20.405 4.262 1.7248 0.1059
    pinto bean 1 can rinsed drained - - - -
    corn 1 cup frozen 124.7 27.115 4.7415 1.9575
    salsa 1 cup used 75.4 17.264 3.952 0.442
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    salt 1/2 teaspoon - - - -
    pepper - - - -

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



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