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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently ntil the grains of rice turn from translucent to milky-white, about 5 minutes-for the whitest rice, they shouldn't brown. | 2. Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoons salt (that's what I usually neeed when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil. | 3. Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes. | 4. Fluff the rice with a fork and sprinkle with the chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
white rice	1 1/2	cups		1012.875	221.8612	19.7858	1.8315
white onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		peeled chopped	-	-	-	-
chicken broth	1 3/4	3/4		136.71	3.3075	19.4922	4.5864
salt				-	-	-	-
flat leaf parsley	3	tablespoons	chopped	-	-	-	-

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