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Baked Mexican Rice - Vegetarian

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.2995
Energy (kCal)861.4095
Carbohydrates (g)163.487
Total fats (g)15.0831
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the oil in a saucepan (medium) and cook the onion until translucent. | 2. Add the garlic, cumin and chilli and fry over a medium heat until fragrant (about 1 - 2 minute). | 3. Add the rice, stock and paste, stir to combine. | 4. When ALMOST to the boil, transfer to a 2 litre (8 cup) capacity oven proof dish with a lid. | 5. Cover and bake at 180oC for 35-40 minutes (or until cooked). | 6. Remove from the oven and let sit for 5 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    onion 1 diced 28.0 6.537999999999999 0.77 0.07
    garlic 1 teaspoon 4.172 0.9257 0.1781 0.013999999999999999
    cumin 1 1/2 1/2 ground 11.8125 1.3936 0.561 0.7015
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    white rice 1 cup 675.25 147.9075 13.1905 1.2209999999999999
    chicken 1 3/4 3/4 - - - -
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504

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



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