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Mexican Red Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.0919
Energy (kCal)668.228
Carbohydrates (g)26.6452
Total fats (g)47.1535
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop onion and mince jalapeno ahead of time. | 2. Heat oil in an 8 quart pot over med hi heat. | 3. Add rice and stir frequently until some of the grains turn golden color (about 5 minutes). | 4. when rice is beginning to turn golden, add chiles and onion and stir frequently for an additional 2 minutes. | 5. Add garlic and dry spices and stir for an additional minute. | 6. Add broth, tomato sauce and corn (undrained) and stir until mixed. | 7. Bring to a low boil in uncovered pot, stirring several times as it reaches a boil. | 8. Cover pot and turn heat to low, then let it cook for 22 minutes. | 9. Fluff rice and check and make sure it is done, if not, let cook an additional few minutes. | 10. Serve with just about any Mexican dish. | ---------------------------------------------------------------------------
    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 can - - - -
    garlic 3 tablespoons minced 37.995 8.4303 1.6218 0.1275
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    jalapeno chile 3 -5 minced desired - - - -
    salt 1 teaspoon - - - -
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    oil 3 tablespoons 336.384 0.0 0.1075 38.2003

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



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