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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse rice several times under cold water in a sieve and drain. | 2. Cook the onion, bell pepper, and carrot in lard for 2 minutes. | 3. Add the rice and cook another minute, allowing rice to get thoroughly coated with lard. | 4. Add the hot broth, and salt and bring to a boil. | 5. Reduce heat, cover and simmer for 15-20 minutes on low heat, until liquid is absorbed and rice is tender (do not stir while cooking). | 6. Fluff rice with a fork and garnish with chopped cilantro. | 7. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1 1/2	cups	uncooked	1012.875	221.8612	19.7858	1.8315
lard	2	tablespoons		230.912	0.0	0.0	25.6
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
red bell pepper	2	tablespoons	diced	-	-	-	-
carrot	2	tablespoons	diced	6.56	1.5328	0.1488	0.0384
chicken broth	2 1/4	cups	heated	175.77	4.2525	25.0614	5.8968
salt	1	teaspoon		-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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