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Rice Veracruz

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.4673
Energy (kCal)1336.4628
Carbohydrates (g)266.212
Total fats (g)19.0933
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium nonstick skillet on medium heat, warm the oil. | 2. Add the corn, jalepino, and cumin; cover and cook on low heat for 3 to 5 minutes, stirring occasionally. | 3. Stir in the tomato, scallions, cilantro and rice. | 4. Cook on low heat for 3 to 5 minutes until hot. | 5. Stir occasionally. | 6. Add a dash or two of water if needed to prevent the rice from sticking. | 7. Salt to taste and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667
    corn 1/4 cup frozen 31.175 6.7788 1.1854 0.4894
    jalapeno 1/2 minced 0.8156 0.1828 0.0256 0.0104
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    tomato 1/2 diced 11.07 2.3924 0.5412 0.12300000000000001
    scallion 2 chopped 64.0 14.68 3.66 0.38
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    brown rice 2 cups cooked 1147.08 241.6768 22.8468 8.7848

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



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