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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to BROIL. | 2. Rinse the rice until the water starts to run clear. Set aside to drain thoroughly. | 3. Place the onion, garlic and whole tomatoes on a cookie sheet and BROIL until skin begins to char. (Watch the garlic carefully, as it will finish broiling first.) Immediately place the vegetables in a clean paper bag, close up and sweat for 15-20 minutes or until the skin is loosened. | 4. Remove the peel from the garlic and mince. Remove the skin from the tomatoes and onions and chop into bite size pieces. | 5. Preheat oven to 350 degrees. | 6. In an oiled 2 quart ovenproof casserole dish combine all the ingredients except for the parsley and cilantro. | 7. Bake, covered until the rice grains are tender and liquid absorbed, approximately 45 minutes. | 8. Fluff rice with fork and garnish with the parsley and cilantro. Season with salt and freshly ground black pepper to taste. | 9. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
white onion	1/2	cup		32.0	7.472	0.88	0.08
garlic clove	1		unpeeled	100.8667	0.0	22.44	0.5667
tomato	2			44.28	9.5694	2.1648	0.49200000000000005
anaheim chilies	4	ounces	mild stemmed seeded minced	100.8667	0.0	22.44	0.5667
vegetable broth	2 1/4	cups	sodium free	365.31	59.2245	13.3947	8.6346
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
mexican oregano	1/2	teaspoon		100.8667	0.0	22.44	0.5667
salt	1/2	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
curly leaf parsley	1/8	cup		100.8667	0.0	22.44	0.5667
cilantro leaf	1/8	cup		0.46	0.0734	0.0426	0.0104

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