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Mexican Stir-Fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.3629
Energy (kCal)897.2443
Carbohydrates (g)177.7779
Total fats (g)11.6196
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a big skillet, heat the oil; cook the onion and garlic for 3 minutes. | 2. Add in the peppers; cook for 2 minutes or until crisp-tender. | 3. Add in the water, puree, chili powder, cumin, bouillon, salt, and cayenne; stir; bring to a boil. | 4. Lower the heat and simmer, uncovered, for 5 minutes. | 5. Add the chicken, beans, and rice; stir and cook until heated through. | 6. Sprinkle with cheese. | 7. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667
    green bell pepper 1/2 cup chopped 14.595 3.197 0.5004 0.1876
    red bell pepper 1/2 cup chopped - - - -
    jalapeno pepper 2 tablespoons minced 3.2625 0.7312 0.1024 0.0416
    water 3/4 cup 0.0 0.0 0.0 0.0
    tomato puree 1/2 cup 47.5 11.225 2.0625 0.2625
    chili powder 1 -2 teaspoon 0.0 0.0 0.0 0.0
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    chicken bouillon granule 1/2 teaspoon - - - -
    salt - - - -
    cayenne pepper 1 -2 pinch 0.0 0.0 0.0 0.0
    chicken 1 1/3 cups diced cooked - - - -
    kidney bean 2/3 cup canned rinsed drained 35.5733 5.0293 5.152 0.6133
    rice 1 cup cooked 675.25 147.9075 13.1905 1.2209999999999999
    cheddar cheese 1/2 - 2/3 cup shredded - - - -

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



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