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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. heat veg. oil in heavy skillet over high heat. | 2. add jasmine rice and toast for about 5 minutes stirring constantly. | 3. while rice is toasting, add bullion, salsa and about 1/4 cup of the broth in mini food processor until fairly smooth. | 4. add the rest of the chicken broth and enough water to the salsa mixture to make 3 cups liquid. | 5. pour liquid mixture into skillet with the toasted rice, it should boil immediately. Drop temperature to low, cover and steam until rice is tender, about 20-25 minutes. You can stir once or twice during steaming. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jasmine rice	2	cups		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
chicken bouillon	1	tablespoon	powdered	16.02	1.0806	0.9996	0.8328
salsa	1/2	cup		37.7	8.632	1.976	0.221
water				-	-	-	-

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