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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Puree the tomatoes, onion, garlic, and ½ cup (125 ml) of the stock in an electric blender or food processor. | 2. Heat the oil in a saucepan and sauté the rice until it turns golden. | 3. Add the tomato puree, remaining stock, and salt and pepper to taste. | 4. Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes). | 5. Mix in the peas and continue cooking until all the liquid has been absorbed. | 6. Garnish with the optional garnishes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		crushed	-	-	-	-
chicken stock beef	4	cups		-	-	-	-
tomato	1 1/2	cups	peeled seeded chopped canned	62.1	13.77	3.24	0.54
olive oil	1/4	cup		477.36	0.0	0.0	54.0
green pea	1/2	cup	cooked	58.725	10.4762	3.9295	0.29
salt black pepper			ground	-	-	-	-
chili pepper			sliced	-	-	-	-
coriander				-	-	-	-
avocado	1		peeled sliced	-	-	-	-

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