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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour hot water over the rice and let stand for about 10 minutes. | 2. Drain the rice and rinse well in cold water. | 3. Let the rice drain for a few minutes. | 4. In a medium size saucepan with a tightfitting lid, heat the oil over a medium low heat. | 5. Add the onion and garlic and cook until translucent, stirring constantly. | 6. Add the rice and cook just until the grains are coated with the oil. | 7. Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice. | 8. Do not stir Wrap the lid of the saucepan with a small terry cloth dish towel. | 9. Place the lid tightly over the saucepan so that none of the steam can escape. | 10. Set aside in a warm place for about 20-30 minutes, so that the rice can continue to cook and the grains expand. | 11. Stir the rice well before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	3	cups		2025.75	443.7225	39.5715	3.6630000000000003
vegetable oil	6	tablespoons		703.3919999999999	0.0	0.0	81.6
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	2	cloves	peeled minced	8.94	1.9836	0.3816	0.03
hot water	7	cups		0.0	0.0	0.0	0.0

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