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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 begin browning in large skillet in the oil for a couple of minutes. Add the ground beef and brown. | 2. While the meat and onions are browning, bring a pot of water to a boil and add the long grain rice. (This is just to pre-cook the rice) Keep on a gentle boil for approximately 15 minutes, drain. | 3. To the skillet with the browned meat. | 4. Add the entire can of tomatoes including the juice, breaking up the large pieces. Add the can of corn which has been drained and add the partially cooked rice. | 5. Add approximately one cup of the beef stock. Season with the chili powder, salt and pepper to taste. | 6. You should have a fairly runny mixture at this point. Don't worry, the rice will soak up the liquid as it finishes cooking. | 7. Cover the skillet and allow to simmer for about 1/2 hour or until the rice is cooked through. | 8. I like to taste it and add more chili powder to suit my taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
corn	1	can		186.9565	40.6522	7.1087	2.9348
tomato	1	can		40.2099	8.6898	1.9658	0.4468
grain rice	1	cup		-	-	-	-
water	1 1/2 - 2	cups		0.0	0.0	0.0	0.0
oxo beef cube	1 -2			-	-	-	-
chili powder				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
oil	1	teaspoon		37.376	0.0	0.0119	4.2445
water	2	cups	boiling	0.0	0.0	0.0	0.0

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