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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 sauce pan, bring the water to a boil. | 2. Meanwhile,in a medium nonstick saucepan, heat the olive oil over medium low heat. | 3. Add the garlic, onion, and celery and cook for 1 minute. | 4. Add the rice and cook, stirring frequently until the rice turns light brown. | 5. Add the bouillon and cumin to the water, stir. | 6. Add the water to the rice and stir. | 7. Bring the heat to low and cover. | 8. Cook the rice for 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
garlic	2		minced	8.94	1.9836	0.3816	0.03
spanish onion	1/4	cup	minced	-	-	-	-
celery	1/4	cup	minced	4.04	0.7499	0.1742	0.0429
tomato bouillon	2	tablespoons		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
water	2 1/4	cups		0.0	0.0	0.0	0.0
olive oil	1/2	tablespoon		59.67	0.0	0.0	6.75

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