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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Covere the rice in hot water and set aside to soak for 15 minutes. | 2. Rub the rice,squeezing it to extract the starch.Drain,discarding the water. | 3. Rinse the rice in cold water,drain thoroughly ,and spread out on a cookie sheet or towel to dry for about one hour. | 4. Smash the garlic with the back of a knife and work to a paste.Chop/dice all vegetables according to the sizes indicated. | 5. Heat the oil in amedium pot over medium heat.Add the rice and fry,stirring constantly for about 2 minutes.Reduce the heat slightly ,add the garlic.and onion,and continue frying until the onion is tender,being carefull that it doesn't burn. | 6. Add the tomatoes,including all of their juices and the carrots.Cook until the tomato begins to soften. | 7. Add 1 cup of the broth,increase heat ,bringing to a simmer and cook,uncovered,until the broth is absorbed. | 8. Add the remaining broth,salt to taste,and the peas.Simmer for 3-5 minutes,or until most of the broth is absorbed. | 9. Cover,reduce the heat to low,and cook for 30 minutes.All of the liquid should now have been absorbed. | 10. Stir in cilantro,if desired.Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup	raw	678.95	141.0625	13.949000000000002	5.92
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2			-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
tomato	1/2		diced	20.1049	4.3449	0.9829	0.2234
carrot	1		diced	52.48	12.2624	1.1904	0.3072
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
salt				-	-	-	-
green pea	1/2	cup		58.725	10.4762	3.9295	0.29
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104

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