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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Venezuelan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a very large, deep skillet, heat the olive oil. Add the chopped bacon and cook over moderate heat, stirring, until golden brown. Add the garlic and cook, stirring, until golden. Add the onion, bell pepper, chile peppers, scallions, leek, celery, chopped cilantro and parsley and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add the beans and cook, stirring gently, for 2 minutes. Add the rice, water, cilantro sprigs and 2 teaspoons of salt and bring to a boil. Reduce the heat to moderately low and simmer until the liquid is almost completely absorbed, about 6 minutes. | 2. Fluff the rice with a fork. Reduce the heat to very low, cover and cook until the rice is firm-tender, about 25 minutes. Fluff the rice, season with salt and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
bacon	1/4		chopped	29.19	0.0896	0.8834	2.7783
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
red bell pepper	1		chopped	-	-	-	-
chili pepper	12		seeded chopped	15.0	3.5475	0.75	0.075
scallion	4		chopped	128.0	29.36	7.32	0.76
leek	1		chopped	-	-	-	-
celery rib	1		chopped	-	-	-	-
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
flat leaf parsley	1	tablespoon	chopped	-	-	-	-
red kidney bean		can	drained rinsed	-	-	-	-
grain rice	2	cups	rinsed drained	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
kosher salt				-	-	-	-

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