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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saute pan, brown the rice in oil over low to medium heat, stirring constantly (watch closely as it burns easily). | 2. When the rice is brown, add the onion, bell pepper, chili powder and garlic salt. | 3. Turn the heat to high, and cook for 1 minute, stirring constantly. | 4. Add the tomatoes, and then chicken stock; bring to a boil, cover, reduce the heat, and simmer for 10 minutes. | 5. Remove from heat, and let stand for 15-20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
onion	1		quartered	44.0	10.274000000000001	1.21	0.11
bell pepper	1		seeded quartered	-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
garlic salt	1	teaspoon		-	-	-	-

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