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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Smash the garlic clove lightly with the blade of a large knife,Remove the peel.Leave small cloves whole and chop larger cloves in half. | 2. If the broth is not already hot,heat it to a simmer in a pot. | 3. Heat the oil over medium in a large pot.Add the rice and stir for 1 minute. | 4. Add 2 cups of broth and the garlic .Bring to a boil. | 5. Let simmer until most of the broth is absorbed. | 6. Add the remaining broth,and return the pot to a boil. | 7. Cover,and lower heat and cook until the rice is very soft and tender and most of the liquid is absorbed,about 30 minutes.Set aside for 5-10 minutes to let the rice finish absorbing as much liquid as possible. | 8. Serve hot with lots of sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	2	cups		1350.5	295.815	26.381	2.4419999999999997
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
garlic clove	8			-	-	-	-
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
salt			salted	-	-	-	-

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