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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a wide frying pan, heat oil over medium heat; add onion, garlic and rice. Cook stirring until onion is limp and rice is opaque. | 2. Into the boiling water, stir in salt, cayenne and bouillon until dissolved. Pour over rice mixture and return to boil. | 3. Cover and simmer for 20 minutes or until liquid is absorbed. | 4. Add peas and carrots and tomatoes. | 5. Cook over low heat, stirring just until vegetables are heated through, about 3 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salad oil	3	tablespoons		371.28	0.0	0.0	42.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt	1/2	teaspoon		-	-	-	-
chicken bouillon cube	3			-	-	-	-
pea carrot	1	package	thawed mixed	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
rice	1 1/2	cups	uncooked	1053.0	232.0695	19.3342	1.6965
cayenne	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
water	3	cups	boiling	0.0	0.0	0.0	0.0
tomato	1 1/2	cups	peeled seeded chopped	62.1	13.77	3.24	0.54

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