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20 Minute Mexican Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.529
Energy (kCal)995.532
Carbohydrates (g)184.8986
Total fats (g)16.7515
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook rice in hot oil in 2 to 3 litre saucepan over medium heat, stirring constantly, about 2 minutes. | 2. Stir in onion and garlic; cook, stirring about 1 minute. | 3. Add broth and cumin. | 4. Heat to boiling; stir once or twice. | 5. Lower heat to simmer; Cover with tight fitting lid. | 6. Cook 15 minutes or until rice is tender and liquid is absorbed. | 7. Combine tomato paste and 1 tablespoon water. | 8. Stir tomato mixture, peas and carrots into rice; fluff with a fork. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 1 cup uncooked 702.0 154.713 12.8895 1.131
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    garlic 2 cloves smashed 8.94 1.9836 0.3816 0.03
    beef broth 1 3/4 3/4 29.4 0.168 4.788 0.924
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    green pea 1/2 cup thawed frozen 58.725 10.4762 3.9295 0.29
    carrot 1/2 cup cooked diced 26.24 6.1312 0.5952 0.1536

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



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