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Skillet Red Rice (Arroz a La Mexicana)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.5405
Energy (kCal)389.9365
Carbohydrates (g)34.4706
Total fats (g)28.3221
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in 10" skillet over medium heat until hot. | 2. Add rice, cook and stir rice until it turn opaque white, approximately 2 minutes. | 3. Add onion, saute approximately 1 minute. | 4. Stir in garlic, salt, cumin, and chili powder. | 5. Add tomatoes, constantly stirring for approximately 2 minutes. | 6. Add chicken stock or broth, stir well. Increase heat to high until boiling then reduce heat to low and cover. Simmer until rice is almost tender approximately 15 minutes. | 7. Stir in peas, cover, and cook for an additional 2-4 minutes or until all liquid has been absorbed. Rice will be firm and will separate, not like steamed rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    grain rice 1 cup raw - - - -
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    salt 1/2 teaspoon - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    hot chili powder 1 pinch - - - -
    tomato 2 peeled seeded chopped 83.72 18.564 4.368 0.728
    broth 1 1/2 cups 17.625 4.512 0.0 0.0
    pea 1/3 cup 13.72 2.4663 0.9147 0.0653

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



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