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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour rice into a deep pot and stir in enough oil so that every grain is coated. | 2. Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn. | 3. Add onion and green pepper, cook until they become soft, add more oil if needed. | 4. Stir in tomato, cook for 2-3 minute. | 5. Tilt pot, remove any excess oil w/ spoon. | 6. Sprinkle bouillon and garlic salt over rice (DO NOT STIR). | 7. Pour water over rice (DO NOT STIR), then cover. | 8. Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME). | 9. Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters). | 10. *This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	2	cups		-	-	-	-
green pepper	1 -2		sliced	0.0	0.0	0.0	0.0
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
tomato	1		sliced	22.14	4.7847	1.0824	0.24600000000000002
chicken bouillon	2	tablespoons		32.04	2.1612	1.9992	1.6656
garlic salt	1/8	teaspoon		-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
vegetable oil				-	-	-	-

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