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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour chicken broth into a 2 cup measure then add juice from tomatoes to make 2 cups. Set aside three whole tomatoes, saving remaining juice and tomatoes for another use. | 2. Heat olive oil in medium saucepan then stir in rice until well coated. | 3. Saute till light golden brown, stirring frequently, then add garlic and onion. | 4. Continue until onions are translucent, stirring frequently. | 5. Holding a tomato in your hand, squeeze over saucepan to break it up. Drop it in pan. Repeat with two remaining tomatoes and stir into the rice. | 6. Stir in the broth mixture and add salt to taste. It should be a bit salty, as the rice will absorb it. | 7. Add the cilantro sprigs and bring to a boil, then cover and reduce to a simmer. | 8. Simmer until water is absorbed, about 15 minutes. | 9. Open lid, remove cilantro sprigs and spread frozen peas on top (optional). | 10. Replace cover and let sit for a few minutes, allowing peas to warm. | 11. Fluff rice to mix in peas and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	1	cup		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
onion	1/2		diced	14.0	3.2689999999999997	0.385	0.035
tomato	1	can		40.2099	8.6898	1.9658	0.4468
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
cilantro	3	sprigs		1.5333	0.2447	0.142	0.0347
pea	1/4	cup		10.29	1.8498	0.6859999999999999	0.049

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