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Ingredients
- 1/2 c. Raw rice
- 1 Tbsp. Vegetable oil
- 1/3 c. Minced onion
- 3/4 c. Minced tomatoe
- 1 1/2 x Cloves Smashed garlic
- 1/4 tsp Cummin
- 1/4 tsp Chili pwdr
- 1 c. Chicken stock
Directions
- Slowly brown the rice in the oil, stirring frequently, so it does not scorch. While browning the rice, be heating the chicken stock to the boiling point. When the rice is lightly browned, add in the onion, garlic and tomatoe and continue cooking until the onion is soft. Add in the boiling chicken stock, cover and simmer for 20 min. Don't lift the lid or possibly stir while cooking the rice.
- Note! The first time you make it, drain any juice from the minced tomatoe, other-wise it may turn out to moist, or possibly cut back on the chicken stock to make up for the tomatoe juice. Later you will find out how much your liquid your brand of rice will obsorb.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 584g | |
| Calories 666 | |
| Calories from Fat 177 | 27% |
| Total Fat 19.94g | 25% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.35g | |
| Cholesterol 4mg | 1% |
| Sodium 1179mg | 49% |
| Potassium 996mg | 28% |
| Total Carbs 106.72g | 28% |
| Dietary Fiber 8.5g | 28% |
| Sugars 19.25g | 13% |
| Protein 13.04g | 21% |
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