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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rough chop tomatoes, onion & peeled garlic. | 2. In a food processor or blender, puree the tomatoes, onion & garlic. Use fresh tomatoes OR canned tomatoes, not both. | 3. In 1 1/2 tablespoons oil, sautee rice, stirring often, until rice turns white. Its okay if some of the rice starts to lightly brown. This step usually takes 5 - 6 minutes. | 4. Add the diced carrots and saute for 2 minutes. | 5. Add the tomato/onion/garlic puree and cook until the liquid reduces a little and the mixture appears drier. | 6. Add the chicken broth, salt, jalapenos, parsley & bring to a boil. | 7. Cover, reduce heat to simmer and cook for 15 minutes. | 8. Open pot and scatter peas on top. Recover and let sit for 5 minutes. | 9. Fluff with fork and serve. | 10. Discard jalapenos or use to decorate the dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1 1/2	cups		-	-	-	-
tomato	1		chopped drained canned	62.068999999999996	13.7631	3.2384	0.5397
white onion	1/2			32.0	7.472	0.88	0.08
garlic clove	2			-	-	-	-
vegetable oil	1 1/2	1/2		175.84799999999998	0.0	0.0	20.4
carrot	2		peeled quartered cut	104.96	24.5248	2.3808	0.6144
chicken broth	1 3/4	3/4		136.71	3.3075	19.4922	4.5864
jalapeno	2		cut	3.2625	0.7312	0.1024	0.0416
salt	1/2	teaspoon		-	-	-	-
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
pea	1	cup	defrosted	41.16	7.399	2.7439999999999998	0.196

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