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Chicken & Spanish Rice Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)135.3983
Energy (kCal)1110.3378
Carbohydrates (g)8.3201
Total fats (g)56.1874
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Dice onions and sauté in soup pan in 1 tsp oil until soft (about 3 minutes). | 2. 2. Add Chicken Broth, water, salsa, Sofrito Sauce, garlic salt, red pepper flakes, and cumin. Bring to a boil. | 3. 3. Cut chicken into small pieces (or use shredded), season with Tony Chachere’s More Spice, add to simmering soup and cook until chicken is done (About 15 minutes). | 4. 4. Add Rice when Chicken is cooked through, bring back up to a boil, reduce heat and cover, simmer for 15 more minutes. | 5. 5. Serve with your choice of tortilla chips, cilantro, sharp cheddar, avocado, etc. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red onion 1 cup diced - - - -
    oil 1 teaspoon 37.376 0.0 0.0119 4.2445
    chicken broth 32 ounces 281.22700000000003 6.8039 40.0975 9.4347
    water 1 cup 0.0 0.0 0.0 0.0
    chunky salsa 1 cup 3.68 0.5872 0.3408 0.0832
    goya sofrito sauce 2 tablespoons - - - -
    garlic salt 1 teaspoon - - - -
    red pepper flake 2 teaspoons - - - -
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    chicken breast 1 lb 780.1798 0.0 94.5741 41.9573
    cajun seasoning 1 teaspoon - - - -

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



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