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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak rice in very hot water for 10 minutes, then drain in a mesh colander. Tap colander and let drain well. | 2. In a skillet with a cover, sautee garlic and mushrooms for a couple of minutes, then add rice, stirring to distribute oil. | 3. Fry rice in oil for 5 - 10 minutes, until starts to get a little translucent. | 4. Add broth - you can use a combination of broth and water or wine if you don't have quite enough broth on hand or to taste. | 5. Taste broth and add salt if necessary to make broth taste good. | 6. Stir well and cover. | 7. Turn heat to high and bring to a boil. | 8. Turn heat to low - just a slow simmer - and cook, covered, for 30 minutes. | 9. After 30 minutes, turn off heat and remove from burner. | 10. The rice can be made ahead up to an hour and a half and still will be warm enough to taste good if the cover is left on. | 11. Serve topped with chopped Italian parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2		diced	-	-	-	-
mushroom	4		diced	-	-	-	-
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
mushroom broth	4	cups		-	-	-	-
salt				-	-	-	-
italian parsley	3	tablespoons	chopped	-	-	-	-

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