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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. In a large saute pan, saute onion, garlic, and rice in canola oil until onion is soft and rice is opaque. Add salt, cayenne pepper, and vegetable stock to the pan. Bring the liquid to a boil. Cover the pan and reduce heat to low, simmer for 20 minutes or until all of the liquid is absorbed. | 2. Add vegetables and tomatoes. Cover pan and allow to sit for 5 minutes. Turn off heat. Sprinkle top of rice with parsley and green onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
onion	1	cup	diced	64.0	14.944	1.76	0.16
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
white rice	1 1/2	cups		1012.875	221.8612	19.7858	1.8315
salt	1	1/2 teaspoons		-	-	-	-
cayenne pepper	3/4	teaspoon		4.293	0.7645	0.1621	0.2331
vegetable stock	3	cups		33.15	6.1659	1.5912	0.4641
pea carrot	1	package	thawed mixed	-	-	-	-
tomato	1 1/2	cups	deseeded diced	62.1	13.77	3.24	0.54
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
green onion	2		chopped	38.34	8.1508	1.3774	0.6674

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