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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 small saucer, stir together the lemon juice and the saffron and leave to soak for 15 minutes. | 2. In a large saucepan, heat the olive oil over medium heat. | 3. Add the onion and saute for 4 to 5 minutes, or until softened. | 4. Add the garlic and stir for 1 minute more, until the aroma of the garlic is released. | 5. Add the rice and stir for 3 to 4 minutes, until the kernels are slightly toasty and make a clicking noise on the pan. | 6. Stir in the lemon juice and saffron mixture, then add the chicken stock and bring to a boil. | 7. Add the fresh peas, if using, otherwise add the frozen peas during the last 10 minutes of cooking time. | 8. Reduce the heat so that the liquid is simmering. | 9. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender. | 10. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1/2		juiced	0.5592	0.1754	0.0089	0.0061
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
grain white rice	1	cup		-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
pea corn carrot mix	1	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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