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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large skillet over medium-high heat. | 2. Add the onion and garlic and cook for 3 to 4 minutes. | 3. Reduce the heat to low for 3 minutes, stirring constantly to make sure the rice doesn't burn. | 4. Add the Rotel, the whole tomatoes, cumin, cayenne, and salt. | 5. Stir to combine and cook for 2 minutes. | 6. Add 2 cups of the broth and bring to a boil. | 7. Reduce the heat to low, cover, and simmer for 10 to 15 minutes more, or until the rice is done. | 8. Add more liquid as needed. The rice shouldn't be sticky. | 9. Just before serving, sprinkle lots of freshly chopped cilantro over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
grain rice	2	cups		252.1667	0.0	56.1	1.4167
rotel tomato chilies	10	ounces		252.1667	0.0	56.1	1.4167
tomato	14 1/2	ounces		73.9922	15.9905	3.6174	0.8221
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
kosher salt	1	teaspoon		252.1667	0.0	56.1	1.4167
chicken broth	2 -3	cups	low sodium	0.0	0.0	0.0	0.0
cilantro			chopped	-	-	-	-

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