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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven 350°F. | 2. In a saucepan, heat the oil over medium low heat. Sauté the rice, stirring constantly, until golden and crackling, about 5 minutes. | 3. Add the onions and serranos and cook until the onions just soften. Then add the garlic and sauté until the aroma is released. Pour in the stock, diced tomatoes, tomato sauce, jalapeño, and salt, mixing well to combine. | 4. Transfer to a baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 40 minutes. Stir and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/3	cup		626.3867	0.0	0.0	72.6667
grain rice	3	cups	rinsed	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
serrano chilies	5		seeded chopped	-	-	-	-
garlic clove	2		chopped	-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
tomato sauce	2	cans		-	-	-	-
jalapeno pepper	1		chopped	-	-	-	-
salt	2	teaspoons		-	-	-	-

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