RecipeDB

Cooking in progress....

Mexican Red Beans and Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)163.6604
Energy (kCal)3441.2397
Carbohydrates (g)567.5479
Total fats (g)66.5223
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook rice according to package directions. | 2. To prepare the beans, heat olive oil in a large skillet over medium high heat. | 3. Add onions and saute until tender (about 10 minutes). | 4. Sprinkle on chili powder and cook 1 minute, stirring frequently. | 5. Add beans, salsa, and water and cook about 5 minutes. | 6. Serve beans over rice, with sour cream on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown rice 1 1/2 cups uncooked 860.31 181.2576 17.1351 6.5886
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 2 chopped 120.0 28.02 3.3 0.3
    chili powder 1 tablespoon 22.56 3.9760000000000004 1.0768 1.1424
    red kidney bean 2 cans rinsed drained 1820.6897 329.931 134.4552 1.3793
    salsa 1 cup 75.4 17.264 3.952 0.442
    hot water 1/4 cup 0.0 0.0 0.0 0.0
    cream 2/3 cup sour 303.6 7.0993 3.7413 29.67

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



    Similar Recipes by Processes Similar Recipes by Category Composition