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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring stock to boil in a saucepan over high heat. | 2. Stir in rice and return to a boil. | 3. Immediately reduce heat to low. | 4. Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed. | 5. Heat oil in a heavy nonstick skillet over medium heat. | 6. Sauté onions and garlic 5-7 minutes or until onions are softened. | 7. Stir in bell peppers and sauté another 4-5 minutes, stirring frequently. | 8. Add remaining ingredients and simmer 4-5 minutes, stirring occasionally. | 9. Add cooked rice to vegetable mixture. | 10. Cook until heated throughout. | 11. Serve with chicken, steak, or pork and fresh green beans or spinach, and some nice biscuits. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	2	cups	low sodium	156.24	3.78	22.2768	5.2416
grain rice	1	cup		-	-	-	-
olive oil	3	teaspoons		119.34	0.0	0.0	13.5
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
green bell pepper	1		seeded chopped	-	-	-	-
orange bell pepper	1/2		seeded chopped	-	-	-	-
red bell pepper	1/2		seeded chopped	-	-	-	-
mushroom	1/2		sliced	-	-	-	-
tomato	2	cups	canned crushed used	82.8	18.36	4.32	0.72
pimento olive	1/4	cup	stuffed sliced	-	-	-	-
salt	1/8	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

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