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Mexican Rice II

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.0943
Energy (kCal)1203.1235
Carbohydrates (g)155.888
Total fats (g)47.5364
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and/or toasted. While rice is cooking, sprinkle with salt and cumin. | 2. 2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    grain rice 1 cup uncooked 675.25 147.9075 13.1905 1.2209999999999999
    garlic salt 1 teaspoon - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    tomato sauce 1/2 cup - - - -
    chicken broth 2 cups 156.24 3.78 22.2768 5.2416

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



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