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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop onion and garlic small. In a food processor, chop cilantro (I remove stems). Set aside. | 2. In a 4 cup measurer squeeze lime so that all of the juice is extracted. Fill the container with water until it equals 4 cups. (you only want 4 cups liquid total). Place liquid in a sauce pan, add boulion and bring to a boil. | 3. When liquid comes to a boil, add onion, cilantro and rice. Cover and cook 20 minutes, or as long as instructed on the rice package. | 4. If you can't find a large lime you may want to do 1 1/2 limes. I tried 2 limes and it was too much. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
white rice	2	cups		1350.5	295.815	26.381	2.4419999999999997
chicken bouillon	4	teaspoons		21.36	1.4408	1.3328	1.1104
garlic clove	2			-	-	-	-
onion	1/2		chopped	32.0	7.472	0.88	0.08
lime	1	cup		-	-	-	-
cilantro	1/2	bunch	chopped	-	-	-	-

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