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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté rice in frying pan over med high heat for 3 minutes stirring constantly. | 2. Add veggies and continue to sauté until rice begins to brown and veggies soften, stirring very often. 3-5 minutes or so. | 3. Add bouillon and vinegar (if using) to water and stir to dissolve. (The vinegar keeps the grains separated- you can use this tip ANYTIME you cook rice.). | 4. Pour water into pan with rice and veggies and allow to come to a boil. | 5. Toss in cilantro, stir and cover tightly. | 6. Lower heat to simmer and keep covered for 15 minutes exactly. DO NOT lift lid during the 15 minutes- the steam is needed to properly cook the rice. | 7. Uncover and fluff with a fork. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
water	4	cups		0.0	0.0	0.0	0.0
chicken bouillon	1/4	cup		64.08	4.3224	3.9984	3.3312
vinegar	1/2	teaspoon		0.525	0.0233	0.0	0.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
red bell pepper	1/2	cup	diced	-	-	-	-
green bell pepper	1/2	cup	diced	-	-	-	-
zucchini	1/2	cup	diced	10.54	1.9282	0.7502	0.1984
corn kernel	1/2	cup		92.355	18.2384	2.5521	1.0011
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

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