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Poblano Rice With Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.5415
Energy (kCal)676.863
Carbohydrates (g)88.3061
Total fats (g)20.6966
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare the peppers (this can be done in advance):. | 2. Preheat oven to 425º F. | 3. Halve peppers lengthwise,remove stems, seeds and membranes.Place peppers, cut side down on a foil-lined baking sheet. | 4. Bake for about 20 minutes or until skins are blistered and dark. | 5. Remove from baking sheet.Immediately cover tightly with foil and let stand 30 minutes to steam. With a knife, remove skin from peppers, pulling off in strips. Discard skin and finely chop roasted peppers. | 6. Meanwhile, rinse the corn in cool water to partially thaw. Drain well. Place corn and milk in a blender container or food processor bowl. Cover and blend or process until nearly smooth.Set aside. | 7. In a large skillet, cook and stir rice, onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until rice is lightly browned and onion is wilted. | 8. Carefully stir in chopped roasted peppers, corn puree, chicken broth, zucchini, carrot and bay leaf. | 9. Bring to a boil then reduce heat, cover and simmer covered about 20 minutes or until rice is tender and liquid is absorbed. | 10. Remove bay leaf and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    poblano chile 2 - - - -
    kernel corn 1 1/2 cups 277.065 54.715 7.6563 3.0033
    milk 1/3 cup 49.6133 3.8877 2.562 2.6596
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667
    grain rice 1 cup - - - -
    onion 1 cup diced 64.0 14.944 1.76 0.16
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    chicken broth 2 cups 156.24 3.78 22.2768 5.2416
    zucchini 1 cup diced 21.08 3.8564 1.5004 0.3968
    carrot 1/2 cup chopped 26.24 6.1312 0.5952 0.1536
    bay leaf 1 - - - -

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



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