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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a heavy skillet over high heat; add whole tomatoes and cook until skins char and split and tomatoes become aromatic. Transfer tomatoes to a blender or food processor and puree. Stir in cilantro and set aside. (You should have at least 4 1/2 cups.). | 2. In a large saucepan over high heat, heat oil to just below the smoking point; stir in rice and onion. Saute until most of the rice grains have turned a bright white or started to brown, 6 to 9 minutes. (Reduce heat slightly if rice is browning too quickly.). | 3. Meanwhile, in a medium saucepan, stir together water, garlic, chipotle puree, salt and the tomato puree. Bring to a boil. | 4. Stir tomato mixture into rice, reduce heat and simmer 15 minutes. Remove pan from heat, cover and let stand until tender, 20 to 30 minutes, stirring every 10 minutes. | 5. Note: Empty a can of chipotle peppers in adobo sauce into a blender or food processor and pulse until pureed. Freeze the unused portion for later use in salsa, sauces or queso dip, or use to season soups, stews or chili. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beefsteak tomato	6			-	-	-	-
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
canola oil	1/3	cup		642.3733	0.0	0.0	72.6667
grain white rice	2	cups		-	-	-	-
yellow onion	1/2	cup	chopped	57.42	3.4191	0.4132	4.698
water	2	cups		0.0	0.0	0.0	0.0
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
chipotle chile	2	teaspoons	pureed	-	-	-	-
salt	2	teaspoons		-	-	-	-

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