Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. NOTE: DO NOT SKIP THIS STEP IF YOU WANT FLUFFY RICE! MEASURE 1 1/2 cups long grain white rice into a large re-sealable container; COVER rice completely with very hot water; REPLACE lid and let rice sit for 15 minutes; DRAIN rice in a large mesh sieve; RINSE rice under constantly running cold water for 1-2 minutes; ALLOW rice to drain well. | 2. SET oven rack in the center position; PREHEAT oven to 350°F. | 3. IN the large bowl of a food processor with the blade intact, add 1/2 medium onion, 1/2 (seeded) green bell pepper (or 1 large seeded fresh jalapeno pepper), and one large fistful of fresh cilantro leaves; PULSE vegetables until finely chopped. | 4. IN a large, heavy oven-safe pot (with an accompanying tight-fitting lid) add 2 tablespoons hickory bacon drippings and 1 tablespoon vegetable oil (or 3 tablespoons vegetable oil); WARM fat over medium heat. | 5. ADD the rinsed drained rice to pot; SAUTE, stirring often just until rice begins to turn light golden; MEANWHILE, crush 2-3 garlic cloves using a garlic press; MASH crushed garlic in a small bowl with 1/2 teaspoon salt using a small spoon, until a paste is made; STIR paste into rice. | 6. ADD the chopped PROCESSOR INGREDIENTS to the RICE SAUTE; COOK just until the onion has softened, stirring as needed. | 7. ADD the SEASONED BROTH ingredients to the RICE SAUTE (One 14-ounce can chicken broth (1 3/4 cups), one 8-ounce can tomato sauce, 1 tablespoon fresh lime juice, and 1/8 teaspoon ground cumin; STIR. | 8. BRING mixture to a full rolling boil; COVER rice; TRANSFER rice to preheated oven; BAKE for 30-35 minutes. | 9. REMOVE pot from oven using hand mitts; FLUFF rice with a fork lightly; SERVE. | 10. SNAP your fingers and shout "OLE!". | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2			22.0	5.1370000000000005	0.605	0.055
green bell pepper	1/2		seeded	-	-	-	-
cilantro leaf	2 -3	tablespoons		0.0	0.0	0.0	0.0
bacon dripping	2	tablespoons		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
grain rice	1 1/2	1/2	soaked rinsed drained	-	-	-	-
garlic clove	2 -3		mashed	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
tomato sauce	1	can		-	-	-	-
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
cumin	1/8	teaspoon	ground	0.9844	0.1161	0.0468	0.0585

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