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Tex-Mex Mexican Rice and Blender Hot Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.0086
Energy (kCal)1938.9307
Carbohydrates (g)328.704
Total fats (g)47.5986
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blender Hot Sauce- Put all ingredients in the blender and liquify until all ingredients are completly chopped. Refrigerate. | 2. Tex-Mex Rice- Put olive oil in a deep saute pan. Heat. Add onions and begin to saute. Add dry rice and cumin, cook and stir until toasted. Add 3 TBS blender hot sauce,and 1 can chicken broth. Cook until liquid is half gone. Remove from stove and cover . Let sit about 5-8 minutes. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1/2 cup sweet 32.0 7.472 0.88 0.08
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    white rice 2 cups 1350.5 295.815 26.381 2.4419999999999997
    chicken broth 1 can 94.55 2.2875 13.481 3.1719999999999997
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    blender hot sauce 3 tablespoons - - - -
    rotel tomato 1 can - - - -
    san marzano tomato 0.5 can - - - -
    onion 1/2 sweet 32.0 7.472 0.88 0.08
    green onion 3 57.51 12.2262 2.0661 1.0011
    garlic 1 tablespoon chopped 12.665 2.8101 0.5406 0.0425
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    celery rib 1/2 cup - - - -
    black pepper 2 teaspoons 5.773 1.4708 0.239 0.075
    trappey jalapeno 1/4 cup - - - -
    seasoning salt 1 teaspoon - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    cilantro leaf 1/2 cup 1.84 0.2936 0.1704 0.0416

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



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