Green Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 114.1
- Total Fat: 4.3 g
- Cholesterol: 2.5 mg
- Sodium: 485.4 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.9 g
- Protein: 2.8 g
View full nutritional breakdown of Green Rice calories by ingredient
Number of Servings: 4
Ingredients
-
2 cups chicken broth or water
2 roasted poblano peppers, stems, seeds and skin removed
1 roasted jalapeno pepper, stem, seeds and skin removed
1/2 cup chopped fresh cilantro leaves, divided
1 tablespoon vegetable oil
1 Spanish onion, finely diced
4 garlic cloves, peeled and finely chopped
1 cup brown long-grain rice
Salt to taste
Directions
Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.
Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.
Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.