For the recipe below I need help finding references to ensure my work can be validated thank you! Explanation:

Ingredients 1 cup chopped onion 1 cup chopped celery 1 cup chopped green bell pepper 3 cloves garlic, minced 1/4 cup vegetable oil 2 cups uncooked long-grain rice 4 cups chicken broth 1 (14.5 ounce) can diced tomatoes, undrained 1 (4 ounce can diced green chilies, undrained) 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can corn, drained 1/2 cup chopped fresh cilantro

Specialized tools or equipment Knife Cutting board Measuring cups Measuring spoons Spatula Large saucepan

Step-by-step instructions or procedures 1) In a large saucepan, heat the oil over medium heat. 2) Add the onion, celery, bell pepper, and garlic. 3) Cook for about 5 minutes, or until the vegetables are tender. 4) Stir in the rice, chicken broth, tomatoes, green chilies, chili powder, cumin, salt, and black pepper. 5) Bring to a boil. 6) Reduce the heat to low and simmer, covered, for about 20 minutes. 7) Stir in the black beans and corn. 8) Simmer, covered, for about 5 minutes, or until the rice is tender and the liquid is absorbed. 9) Stir in the cilantro.

Analyses of what happens to the ingredients during the cooking process The cooking process physically changes the ingredients in the dish by breaking down the cell walls of the vegetables, which makes them softer and easier to eat. The heat also causes the proteins in the chicken broth to denature, which makes them more easily digestible. The cumin, chili powder, and salt add flavor to the dish.