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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. NOTE: This step is important as it removes the starch from the rice so it will not stick. --- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1-2 minutes, stirring with your (clean) fingers or shaking rice around in the strainer. Shake afterwards also to remove excess water/moisture. Set aside. | 2. In a large measuring cup or bowl, whisk the broth and tomato paste (and hot sauce if using) to incorporate. Set aside. | 3. Heat grease/oil over medium high heat in a Dutch oven (or heavy pot). Add rice and stir until rice is translucent, about 3-5 minutes. | 4. Add the onion, jalapeno, and garlic. Saute' for 1-2 minutes until onion is translucent. Stir the broth/paste mixture into the rice. Increase heat to medium high, and bring to a boil. | 5. Once it begins to boil, give a final stir and reduce heat to low, cover pot and simmer 20 minutes.DO NOT REMOVE LID. Remove from heat and let sit for an additional 5 minutes STILL covered. | 6. Remove lid and stir, fluffing rice. NOTE: If you have little browned crispy rice at the bottom of the pan (not burnt), this is considered a delicacy in Mexico, so don't fight over it! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	1	cup		-	-	-	-
chicken broth	2 1/2	cups		195.3	4.725	27.846	6.5520000000000005
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
sauce	1/8	teaspoon		1.2312	0.0342	0.0646	0.0932
bacon grease	2 -3	tablespoons		0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
jalapeno	2		seeded chopped	3.2625	0.7312	0.1024	0.0416
garlic clove	2		minced	8.94	1.9836	0.3816	0.03

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