|Jalapeno chilies||3 , diced|
|Canned tomatillos||16 Ounce, drained (1 Can)|
|Garlic||1 Clove (5 gm) (Large Clove)|
|Ground cumin||1⁄4 Teaspoon|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||2 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Long grain rice||1 Cup (16 tbs)|
|Chopped fresh cilantro||1 Tablespoon|
|Sliced jalapeno chilies||2 Tablespoon|
Place the chiles, tomatillos, garlic and cumin in a blender or food processor, add 1 cup of the broth, and puree the mixture until it's smooth.
Add additional broth to make 2 cups of liquid.
In a heavy skillet, heat the oil over medium-high heat, add the onion, and saute until it's soft, 2 to 3 minutes.
Add the rice and saute for a couple of minutes, or until the rice starts to turn opaque.
Bring the broth mixture to a boil in a saucepan and add the rice.
Reduce the heat, cover, and simmer until all the liquid is absorbed, 20 to 30 minutes.
Remove the pan from the heat and lightly toss the rice with the chopped cilantro, garnish with the jalapenos, and serve hot.
Serving size: Complete recipe
Calories 1084 Calories from Fat 281
% Daily Value*
Total Fat 32 g49%
Saturated Fat 4.3 g21.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 989.6 mg41.2%
Total Carbohydrates 177 g59%
Dietary Fiber 13.2 g53%
Sugars 12.2 g
Protein 16 g32.6%
Vitamin A 41.1% Vitamin C 72.4%
Calcium 6.8% Iron 15.7%
*Based on a 2000 Calorie diet