- Level: Intermediate
- Total: 50 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 225
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 2 mg
- Sodium
- 360 mg
- Level: Intermediate
- Total: 50 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 225
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 2 mg
- Sodium
- 360 mg
Ingredients
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.
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