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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover the rice in very hot water and set aside for 15 minutes. | 2. Drain the rice and rinse well with cold water. | 3. Drain thoroughly and spread out to dry on a towel or baking sheet where there is good ventilation.This is important as you will be frying the rice in the next step and it should not be wet.Let it dry for about an hour. | 4. Heat the oil or lard in a medium sized pot over medium .When it is hot add the rice and stir for a minute or two. | 5. Add the onion and garlic and continue stirring ,lowering the heat a bit to medium low to keep everything from burning.Keep stirring frequently. | 6. After another couple of minutes when the onion looks translucent and the rice sounds like sand when stirred,add the celery,lime juice,and chicken stock.Add a little salt,to taste,or,if your stock is well seasoned,you may wish to omit any extra salt. | 7. Bring to a boil.Cover the pot and lower the heat to low. | 8. Cook about 20 m inutes,or until the rice is tender and all of the stock is absorbed. | 9. Discard the celery stalk before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup	raw	678.95	141.0625	13.949000000000002	5.92
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white onion	1/2		minced	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
celery	1		cut	16.16	2.9997	0.6969	0.1717
lime	1/2			-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
salt				-	-	-	-

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