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Mexican Sour Cream Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.4285
Energy (kCal)1254.3515
Carbohydrates (g)94.3564
Total fats (g)89.8764
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. | 2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish. | 3. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. | 4. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain white rice 1 cup uncooked - - - -
    chicken broth 1 can 94.55 2.2875 13.481 3.1719999999999997
    cream 1 cup sour reduced fat 792.0 15.96 8.712 83.23200000000001
    green chili pepper 1 can diced 89.955 21.2744 4.4978 0.4498
    monterey jack cheese 1 cup shredded divided - - - -
    kernel corn 1 can drained 276.9265 54.6877 7.6525 3.0018
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    salt pepper ground - - - -

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



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