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Rice, and Corn With Chipotle Peppers

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.2044
Energy (kCal)1921.6
Carbohydrates (g)302.3914
Total fats (g)63.7686
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in large pan. | 2. Saute onions, peppers, and garlic in butter. | 3. Add rice stir to coat with the butter. | 4. Add corn, chipotles, and stock bring to a boil add cream (Liquid should cover all ingredients) and reduce heat to simmer and cook for 20 minute till rice is tender. | 5. Add more liquid if necessary. | 6. Plate and garnish with scallions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    red pepper 1/2 cup diced 30.0 6.6075 1.4025 0.33
    onion 1/2 cup diced 32.0 7.472 0.88 0.08
    garlic 1 clove minced 4.47 0.9918 0.1908 0.015
    chipotle chile 3 seeded diced - - - -
    rice 1 cup uncooked 702.0 154.713 12.8895 1.131
    corn kernel 3 cups 554.13 109.4301 15.3126 6.0066
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    cream 1/2 cup 396.0 7.98 4.356 41.61600000000001
    salt pepper - - - -
    scallion 1 sliced 32.0 7.34 1.83 0.19

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



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