Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup white long-grain rice --
- try texmati, they say
- 2 cloves garlic/peeled and
- minced
- 1/2 onion /peeled and minced
- 4 1/2 cup water
- 1 tbsp dried oregano
- 1 tbsp cumin
- 1 tbsp minced fresh marjoram leaves
- i never have these
- 2 scant tbsp medium-hot pure
- chile powder
- this may still be pretty
- ot
- 1 tbsp salt
- =
Directions
Modified from "prairie fire reddened rice", p.115 of _coyote"s pantry_ by mark miller and mark kiffin. The major differences are that i replaced the b*tt*r with water for the saute", i like to toast the rice, and 1/3 cup (even 3 tbsp) of chile powder is way too mouth-blistering with the "new mexico" chile powder i got at the local mexican grocery. Total time: about 45 minutes; 30 minutes unattended in a large pan or skillet over low heat, saute" 2 cloves garlic and onion in a tablespoon or so of water, until soft and beginning to dry. Add rice and increase heat to medium-high; dry-toast until golden brown, stirring frequently. Add water and all remaining ingredients, bring to a boil, and cook for two minutes. Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the water has just evaporated. Remove from heat and let stand five minutes. Fluff up with a wooden spoon. Yum yum