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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor or blender, blend the tomatoes, garlic, onion and 1/3 cup vegetable broth until smooth. Set aside. Heat the oil in a large saucepan over medium heat. Add the rice and stir until coated with the oil. | 2. Stir the tomato mixture into the rice. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes. | 3. Stir in the peppers and green chilies. Heat through and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
tomato	1 1/2	cups	crushed	62.1	13.77	3.24	0.54
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
vegetable broth	2 1/3	cups		378.84	61.418	13.8908	8.9544
green bell pepper	1/4	cup	chopped	7.2975	1.5985	0.2502	0.0938
red bell pepper	1/4	cup	choped	-	-	-	-
green chilies	1	can		97.1514	24.0	0.0	0.0

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