Southwest Green Rice
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
poblano peppers
roasted and peeled and seeded |
*
|
| 2 | cloves |
garlic
finely chopped |
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
rice
uncooked |
|
| 2 | cups |
chicken broth
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
parsley leaves
snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
poblano peppers
roasted and peeled and seeded |
*
|
| 2 | cloves |
garlic
finely chopped |
|
| 118 | ml |
onions
chopped |
|
| 237 | ml |
rice
uncooked |
|
| 473 | ml |
chicken broth
|
|
| 1.3 | ml |
salt
|
|
| 59 | 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.
