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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash, drain, and dry the rice thoroughly. Heat the oil in a heavy frying pan and cook the rice, stirring constantly, until it is a golden brown. | 2. Add the onion, pepper, and garlic, and continue cooking about 5 minutes. | 3. Transfer to a casserole. Heat the tomatoes with the seasonings in frying pan and pour over the rice, mixing well in the casserole. | 4. Cover and bake at 350°F for 45 minutes, or until the rice is tender and the liquid is absorbed. Do NOT stir while baking! | 5. If the liquid cooks away before the rice is tender, add a few teaspoons of hot water to moisten. There should be no excessive liquid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	1	cup	uncooked	573.54	120.8384	11.4234	4.3924
virgin olive oil	4	tablespoons		-	-	-	-
onion	1		diced	60.0	14.01	1.65	0.15
bell pepper	1		minced	-	-	-	-
garlic clove	1			-	-	-	-
tomato	4	cups	diced canned	165.6	36.72	8.64	1.44
salt	2	teaspoons		-	-	-	-
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
oregano	1/8	teaspoon		0.3312	0.0862	0.0112	0.0054

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