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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small pan bring the broth to simmering. | 2. Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes. | 3. Mix in the garlic and cook for 2 minutes. | 4. Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well. | 5. Reduce heat to a medium low, cover and finish cooking-around 20 minutes. | 6. Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
grain rice	1	cup		-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
tomato	1		roasted cored peeled	28.29	6.273	1.476	0.24600000000000002
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
salt	1/2	teaspoon		-	-	-	-
corn			roasted	-	-	-	-
poblano chile			roasted roasted	-	-	-	-
bell pepper			roasted	-	-	-	-
pea				-	-	-	-
cilantro			chopped	-	-	-	-
carrot			diced	-	-	-	-
queso fresco			crumbled crumbled	-	-	-	-

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