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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375. | 2. Heat the oil in a large dutch oven and add the garlic and onions. | 3. Cook, 3 to 4 minutes. | 4. Reduce the heat to low and add the rice. Stir constantly to make sure the rice doesn't burn. Cook over low heat, about 3 minutes. | 5. Add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne, and turmeric. | 6. Stir to combine and cook, about 2 minutes. | 7. Add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and summer until the rice is not quite done (about 10 to 15 minutes). | 8. Top with the cheese, and then bake with the lid off until the cheese is melted and the rice is fully cooked (about 15 minutes). Serve with chopped cilantro. | ---------------------------------------------------------------------------

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
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
onion	1/2 - 1		chopped	0.0	0.0	0.0	0.0
grain rice	4	cups		252.1667	0.0	56.1	1.4167
tomato	29	ounces		147.9844	31.9811	7.2348	1.6443
tomato green chilies	10	ounces	diced	252.1667	0.0	56.1	1.4167
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
kosher salt	1	teaspoon		252.1667	0.0	56.1	1.4167
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
chicken broth	6 -8	cups	low sodium	0.0	0.0	0.0	0.0
cheddar cheese	1 1/2	cups	grated	-	-	-	-
cilantro			chopped	-	-	-	-

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