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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse rice and drain well. | 2. Set apart. | 3. Process in blender the onion, garlic and achiote in some of the chicken broth (about a cup). | 4. Heat oil in a skillet and fry rice on medium heat until lightly brown. | 5. Add the processed liquid and let it reach boiling point. | 6. At this point add half of the broth (hot) Simmer covered until broth is consumed. | 7. Fluff rice with a fork from the edges to the center. | 8. Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon. | 9. Lower heat, cover and cook for about 15 more minutes. | 10. Fluff it again from the edges to the center. | 11. Uncover just to add the cilantro sprig. | 12. Cover again and let it stand to finish steaming and absorb the cilantro's flavor. | 13. Garnish with poblano strips. | ---------------------------------------------------------------------------

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
white onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
achiote	1	tablespoon		-	-	-	-
poblano chile	1		deveined seeded diced	-	-	-	-
cooking oil	1/3	cup		-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
salt			powdered	-	-	-	-
cilantro	1	sprig		0.5111	0.0816	0.0473	0.0116
key lime	1/2			-	-	-	-

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