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Cheesy Mexican Chicken and Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)378.2965
Energy (kCal)3120.7192
Carbohydrates (g)-
Total fats (g)167.8294
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours. | 2. Add instant rice, making sure all grains are moist. Cook on low 5-15 minutes. | 3. Mix in cheese, leave in crock-pot until melted. | 4. Serve chicken and rice separately or together. | 5. Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and sauté briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 3120.7192 0.0 378.2965 167.8294
    tomato green chilies 1 can diced - - - -
    taco soup seasoning 3 tablespoons - - - -
    rice 1 -2 cup 0.0 0.0 0.0 0.0
    monterey jack cheddar cheese 1/2 - 1 cup shredded blend - - - -

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



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