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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Process tomato with water until pureed and smooth. | 2. Rinse rice in a strainer under cold water until it runs clear- about 1 1/2 minutes. Shake to remove excess water. | 3. Heat oil over medium-high heat in heavy skillet about 2 minutes. Cook onion and garlic until golden. | 4. Add rice and fry, stirring until light golden, about 4 minutes. | 5. Stir in tomato water mixture. Crumble bouillon and sprinkle over rice and water in pan. | 6. Increase heat to medium high, and bring to a boil. | 7. Cover pan and cook until liquid is absorbed and rice is tender, 10-15 minutes, stirring and checking rice often. Add more water if necessary, but rice is usually done before it sticks to the pan. | 8. Stir in cilantro, mix in lime juice and adjust salt to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	12	ounces	diced	61.2349	13.2335	2.9937	0.6804
white onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced mashed	-	-	-	-
grain white rice	1	cup	rinsed	-	-	-	-
canola oil	1/4	cup		481.78	0.0	0.0	54.5
chicken bouillon cube	1			-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
cilantro	1/2	cup	minced	1.84	0.2936	0.1704	0.0416
lime	1		juiced	1.2604	0.4245	0.0212	0.0035

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