RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.72
Energy (kCal)	100.323
Carbohydrates (g)	3.7583
Total fats (g)	3.247
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0340
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1444
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1905
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0071
Proline (g)	0.0325
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0055
Adjusted Protein (g)	0.0000
Cystine (g)	0.0032
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.1277
Copper, Cu (mg)	0.3356
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6374
Total lipid (fat) (g)	3.2470
Vitamin K (phylloquinone) (g)	3.7651
Cholesterol (mg)	3.0500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0035
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.1160
Folate, total (g)	12.5910
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	12.5810
Energy (kcal)	100.3230
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1848
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0022
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.0822
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	10.4420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0126
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	10.0330
Fatty acids, total saturated 16:0 (g)	0.7138
Carbohydrate, by difference (g)	3.7583
Vitamin D (IU)	0.0000
Fructose (g)	0.0053
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.0325
Tyrosine (g)	0.0111
Potassium, K (mg)	549.0670
Fatty acids, total saturated 12:0 (g)	0.0021
Vitamin A, RAE (g)	0.6210
Serine (g)	0.0094
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0103
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0312
Histidine (g)	0.0037
Isoleucine (g)	0.0084
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	6.8278
Water (g)	280.7646
Fatty acids, total saturated 8:0 (g)	0.0023
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	7.1300
Sodium, Na (mg)	1894.5100
Iron, Fe (mg)	1.4738
Energy (kJ)	420.6500
Ash (g)	5.6848
Caffeine (mg)	0.0000
Glycine (g)	0.0101
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.6260
Fatty acids, total polyunsaturated (g)	0.6940
Vitamin E (alpha-tocopherol) (mg)	0.0544
Sucrose (g)	0.0005
Vitamin B-6 (mg)	0.0677
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0056
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.1542
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0208
Folate, food (g)	12.5910
Fatty acids, total saturated 20:1 (g)	0.0305
Fatty acids, total monounsaturated (g)	1.4505
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	28.9299
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.9775
Vitamin B-12 (g)	0.6100
Calcium, Ca (mg)	28.4890
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0142
Glutamic acid (g)	0.0325
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0233
Folate, DFE (g)	12.5910
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.5819
Tryptophan (g)	0.0013
Threonine (g)	0.0056
Fatty acids, total polyunsaturated 18:1 c (g)	0.0149
Manganese, Mn (mg)	0.9033
Protein (g)	13.7200
Cryptoxanthin, beta (g)	0.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	1.2044
Betaine (mg)	0.2047
Phosphorus, P (mg)	186.6340
Tocopherol, gamma (mg)	0.1509

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Season chicken with garlic salt and pepper. | 2. Spray large skillet with cooking spray. | 3. Place chicken, skin side down, in skillet. | 4. Brown on med-hi heat about 7 minutes on each side or until golden brown. | 5. Remove chicken from skillet. | 6. Pour rice into skillet. | 7. Brown rice in chicken fat over med. heat about 2 min., stirring constantly. | 8. Add tomatoes and chicken broth; blend well. | 9. Place chicken on top of rice. Bring to boil. | 10. Reduce heat; ocver and simmer 20 minute or until rice is tender and chicken is no longer pink. | 11. Remove chicken from skillet; keep warm. | 12. Drop beans by tablespoon into rice; sprinkle with cheese. | 13. Heat an additional 5 minutes, or until beans are hot and cheese is melted. | 14. Serve with chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1	package		-	-	-	-
garlic salt	2	teaspoons		-	-	-	-
black pepper	1	teaspoon	coarse ground	5.773	1.4708	0.239	0.075
nonstick cooking spray				-	-	-	-
grain rice	1	cup		-	-	-	-
tomato green chilies	2	cans	diced undrained	-	-	-	-
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
rosarita traditional bean	1	can	refried	-	-	-	-
monterey jack cheese	1/2	cup	shredded	-	-	-	-

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

Cooking in progress....

Arroz Con Pollo Y Frijoles