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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 large saucepan over medium heat, sauté onions and garlic for one minute; add water, salt, and saffron and bring to boil; stir in rice and carrots; return to boil then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. | 2. Add peas, garbanzo beans, and red peppers to pan and replace lid; simmer for another 2 minutes or until liquid has been absorbed; remove from heat and stir to fluff up rice and distribute the vegetables; season with fresh-ground black pepper and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
water	2	cups		0.0	0.0	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
saffron thread	1/4	teaspoon		-	-	-	-
grain white rice	1	cup		-	-	-	-
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
pea	1 1/2	cups	thawed	61.74	11.0985	4.1160000000000005	0.294
garbanzo bean	1	cup	canned rinsed drained	756.0	125.9	40.94	12.08
red pepper	1/4	cup	roasted cut	15.0	3.3038	0.7012	0.165
black pepper			ground	-	-	-	-

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