Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large heatproof bowl, pour boiling water over the rice enough to cover. Stir only once, and let stand 10 minutes. | 2. Transfer to a colander over the sink and rinse rice under cold water. Drain again. Set rice aside, spread out on a cookie sheet to dry slightly. (I usually do this first thing in the morning.). | 3. In the meantime, put the tomatoes, onion, garlic and half of chili pepper into a food processor or blender. Process until smooth like salsa. Set tomato mixture aside. | 4. Heat the olive oil over medium heat in a large, heavy saute pan and cook rice until a light golden brown color. Stir constantly so that rice does not burn, scraping bottom of pan with spatula because the rice grains will stick. | 5. Next add the pureed tomato mixture and keep stirring over medium heat until all the liquid is absorbed, about 10 minutes. If mixture starts to boil, reduce heat. *Stir in the stock, salt, and green peas. Continue to cook the mixture on low-medium heat stirring occasionally until all liquid is absorbed and rice is tender, another 10-15 minutes. Be careful not to burn. | 6. *NOTE: DO NOT stir rice too often after adding the stock or the grains will become too starchy. | 7. The original directions say to remove pan from heat, cover with tight-fitting lid; letting stand in a warm place 10 minutes or so. I remove pan from heat, cover and place pan in low oven, at approximately 150-200 degrees. Sometimes I'll let the rice set in the oven for a good hour or longer, as long as the rice grains are tender and rice doesn't dry out too much. | 8. Transfer the cooked rice to a serving platter, fluff with fork and serve sprinkled with freshly ground black pepper. Garnish with thinly sliced chilis or serve on side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	1	cup		-	-	-	-
tomato	7	ounces	canned	45.6427	10.1208	2.3814	0.3969
white onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic clove	1 -2		cut	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
vegetable stock try chicken	2	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
chili pepper	1			1.25	0.2956	0.0625	0.0062
green pea	3/4	cup		88.0875	15.7144	5.8942	0.435
black pepper			ground	-	-	-	-

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