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Southwest Green Rice

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Submitted by terry4

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 2
LARGE LARGE POBLANO PEPPERS
roasted and peeled and seeded *
2 2
CLOVES CLOVES GARLIC
finely chopped
½ 118
CUP ML ONIONS
chopped
1 237
CUP ML RICE
uncooked
2 473
CUPS ML CHICKEN BROTH
¼ 1.3
TEASPOON ML SALT
¼ 59
CUP ML PARSLEY LEAVES
snipped

Directions

Place the chiles, garlic, and onions in a workbowl of a food processor fitted with the steel blade, or in a blender container; cover and process until smooth.

Mix the chile mixture and the remaining ingredients except the parsley, in a 3-quart saucepan.

Heat to boiling stirring once or twice, reduce the heat and simmer, covered, for about 16 minutes.

(DO NOT lift the cover or stir.)

Remove from the heat and fluff lightly with a fork.

Cover and let steam for about 10 minutes.

Stir in the parsley and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 151 7% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 217mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 9%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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