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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden. | 2. To pot add broth, peppers, onions, cumin, salt, pepper. | 3. Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes). | 4. Stir in cilantro and garnish with chopped green onions. | 5. NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile	1	cup	roasted minced roasted	-	-	-	-
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		minced sweet	60.0	14.01	1.65	0.15
garlic clove	1		crushed	-	-	-	-
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
salt				-	-	-	-
pepper			ground	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834

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