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Mexican Rice Stuffed Poblano Peppers

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)99.1046
Energy (kCal)1647.3391
Carbohydrates (g)222.445
Total fats (g)45.7324
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry rice in a little olive oil until it is lightly browned. (3-5 minutes). | 2. add rotel (and juice), garlic, onion, cumn. | 3. fry one more minute and pour into sauce pan with the water and beans. | 4. boil for 15 minutes or until tender. | 5. in the mean time, slice poblano peppers in half and remove seeds. | 6. Broil peppers for 3-5 minutes to begin roasting. | 7. Pile rice mix on top of poblano peppers and sprinkle with cheese. | 8. bake for 15-20 minutes, until cheese is lightly browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jasmine rice 1 cup - - - -
    rotel tomato chilies 1 can - - - -
    red onion 1/2 chopped 32.0 7.472 0.88 0.08
    scallion 3 chopped 96.0 22.02 5.49 0.57
    cumin 1 tablespoon 22.5 2.6544 1.0686 1.3362
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    poblano pepper 5 - - - -
    water 4 cups 0.0 0.0 0.0 0.0
    mexican cheese 1 cup 492.36 6.1116 28.3008 39.5736
    black bean 1 can 991.8141 181.3769 62.8246 4.1301

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



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