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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lard peanut oil	2	tablespoons		-	-	-	-
grain white rice	1	cup		-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
rom tomato	2		seeded chopped	-	-	-	-
tomato sauce	1	can		-	-	-	-
chicken broth	1 1/4	cups		97.65	2.3625	13.923	3.2760000000000002
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
salt	1/2	teaspoon		-	-	-	-

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