Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy 3-quart saucepan over medium heat, warm the olive oil for about a minute, tipping the pan to coat the bottom evenly. | 2. Add the onion and sauté, stirring constantly, for about 5 minutes or until the onion is soft and transparent, but not yet brown. | 3. Pour in the rice and stir for about 3 minutes, until all the grains are coated with the oil. (Do not let the rice brown.). | 4. Add the boiling chicken stock and water to the rice. Add the tomatoes, curry powder, pepper and salt, and return the mixture to the boil, making sure to stir occasionally. Cover the saucepan and reduce the heat to a simmer. | 5. Cook for 20 minutes or until the rice has absorbed all the liquid. | 6. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1		sliced	60.0	14.01	1.65	0.15
grain rice	3	cups		-	-	-	-
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
water	3	cups		0.0	0.0	0.0	0.0
tomato	2		peeled seeded chopped	56.58	12.546	2.952	0.49200000000000005
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802

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