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Mexican Rice and Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.3746
Energy (kCal)1264.0814
Carbohydrates (g)187.657
Total fats (g)39.8558
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in medium skillet. | 2. Add bell pepper and onion; cook until tender. | 3. Add rice: cook for 3 minutes. | 4. Add broth, chiles and tomato; bring to gentle boil. | 5. Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed. | 6. Fluff rice. | 7. Season with salt and pepper. | 8. Sprinkle with cheese. | 9. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 2 tablespoons 247.52 0.0 0.0 28.0
    green bell pepper 2/3 cup chopped 19.46 4.2627 0.6672 0.2502
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    rice 1 cup 678.95 141.0625 13.949000000000002 5.92
    chicken broth 2 cups 156.24 3.78 22.2768 5.2416
    green chilies 1 can diced 97.1514 24.0 0.0 0.0
    tomato 1 diced 32.76 7.0798 1.6016 0.364
    cheddar cheese 1/3 cup shredded - - - -

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



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