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Spicy Mexican Rice With Corn

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.1039
Energy (kCal)686.4265
Carbohydrates (g)27.3806
Total fats (g)49.7907
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil over medium high heat in an 8 quart pot, then add rice, stirring frequently until you see some grains turning a golden color (about 5 minutes). | 2. Add minced Jalapenos and diced Onion, stir an additional 2 minutes. | 3. Add minced Garlic and all spices, stir an additional minute. | 4. Add all liquids and corn (with its liquid) and allow to come to a low boil, stirring occaisionally as it heats. | 5. Cover pot with a lid, turn heat to low and allow to cook for 20 to 22 minutes. | 6. Fluff rice to mix in all ingredients and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain white rice 3 cups - - - -
    chicken broth 3 cups 234.36 5.67 33.4152 7.8624
    tomato sauce - - - -
    kernel corn undrained - - - -
    2 -4 minced desired - - - -
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    garlic 3 tablespoons minced 37.995 8.4303 1.6218 0.1275
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8

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



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