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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large non-stick pan with a little oil added, saute onion and zucchini until onion is transparent and zucchini is tender. In the microwave or in a separate pot, cook the carrot until crisp tender. Add the carrot to the onion and zucchini. Add all other incredients including spices. Heat thoroughly. When the rice is done, add the vegetables to the rice as you serve or mix everything together. Enjoy. | 2. This is a little hot for some pallets. I don't think I'd serve this to a child. Use a can of tomatoes and a separate can of mild green chilis for a little less heat. You can also use an equivalent amount of fresh tomatoes which would be especially good. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini			cut	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
tomato green chilies	1	can		-	-	-	-
corn	1	can		186.9565	40.6522	7.1087	2.9348
red bean	1	can		910.3448	164.9655	67.2276	0.6897
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
chili powder	2 -4	teaspoons		0.0	0.0	0.0	0.0
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214

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