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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Over medium heat, brown rice with oil, garlic and onion. Make sure not to burn the rice; it will be just a little toasted. | 2. Add the tomato sauce PLUS 2-3 cans of water (more water for the brown rice). Add the cumin and the chicken bullion but go easy on the bullion because it can be salty if you put too much. You may add the optional items depending your taste buds. | 3. Blend ingredients and bring mixture to boil for about 3 minutes then cover and set to a low simmer for about 20-30 minutes. Don’t lift the lid (unless you smell it burning). | 4. Let stand for another 15 minutes to make sure it gets soft and fluffy. (When serving, add fresh lemon juice but don’t add it while cooking -- it will alter the flavor and might make it too bitter.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	1	cup		675.25	147.9075	13.1905	1.2209999999999999
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
tomato sauce	6	ounces		192.213	30.601	10.0189	3.3339999999999996
white onion	1/4 - 1/2		sliced chopped	-	-	-	-
chicken bouillon	1	tablespoon		16.02	1.0806	0.9996	0.8328
cumin powder	1	tablespoon		-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cilantro	2	tablespoons		0.46	0.0734	0.0426	0.0104
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
carrot	1/2	cup		26.24	6.1312	0.5952	0.1536
lemon pepper	1	tablespoon		-	-	-	-
bell pepper	1/4	cup		-	-	-	-

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