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Mexican Skillet-Over Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.6768
Energy (kCal)2065.6
Carbohydrates (g)35.3376
Total fats (g)216.32
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In the morning or the night before: Prepare all vegies~except mushrooms~ Cutting them thinly and tossing each kind in 4-6 tablespoons oil, cover and refrigerate. Place steak or chicken strips in a bowl with a lid or cover, drizzle with 1/8 to 1/4 cup oil, salt and pepper, and balsamic vinegar, toss around, cover and refrigerate. Toss veggies each a few times to make sure the oil get all over them as you should not need to add any when cooking. Toss meat often to coat well. Try to allow to marinade for 2-3 hours. | 2. Make rice, I use 2 Lipton Mexican rice in a pouch and it has a wonderful flavor. Keep warm. | 3. Heat skillet to medium to high heat and cook meat until done. Keep warm. | 4. Sautee vegetables. Each kind of vegetable seperately if needed like I do for my family. | 5. To plate up, spoon rice onto plate. | 6. Layer on vegetables of choice. | 7. Top with meat and queso/ Velveeta. | 8. Place on Tortillas with sour cream, guacamole, and salsa of choice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 sirloin cut - - - -
    onion 2 128.0 29.888 3.52 0.32
    bell pepper 2 - - - -
    mushroom 1 package sliced - - - -
    oil olive 1 cup 1909.44 0.0 0.0 216.0
    balsamic vinegar 2 tablespoons omitted 28.16 5.4496 0.1568 0.0
    salt pepper - - - -
    queso sauce melted - - - -
    mexican rice - - - -
    cream 1 container sour - - - -
    guacamole 1 container - - - -
    salsa 1 jar - - - -
    tortilla 8 - - - -

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



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