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Restaurant Style Mexican Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.4547
Energy (kCal)332.165
Carbohydrates (g)19.4874
Total fats (g)9.6464
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour enough hot water (to cover) over rice and let stand for 20 minutes Drain, rinse well in cold water. Shake colander well & allow to drain for 10 minutes. | 2. Puree in a blender: tomato, onion, garlic & chiles. Set aside. | 3. Heat oil till it smokes. Fry rice until it becomes a light golden color (10 mins?), stirring constantly over high. | 4. Drain any excess oil. Add puree to rice and cook till dry, stirring constantly over high. | 5. Add the broth (and carrots if using) and salt. Stir well. | 6. Cook uncovered over med heat till liquid ia absorbed and air holes appear. | 7. Remove from heat, (add peas if using) cover & set aside for 20-30 minutes. | 8. Enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain rice 1 1/2 1/2 - - - -
    hot water - - - -
    tomato 1 32.76 7.0798 1.6016 0.364
    onion 1/4 11.0 2.5685 0.3025 0.0275
    garlic clove 1 - - - -
    serrano chilies 3 - - - -
    chicken broth 3 1/2 cups salted 273.42 6.615 38.9844 9.1728
    salt 1 teaspoon - - - -
    peanut oil safflower 1/8 cup - - - -
    carrot 1/3 sliced 9.84 2.2992 0.2232 0.0576
    pea 2 tablespoons 5.145 0.9249 0.34299999999999997 0.0245

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



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