Mexican Green Rice
|Long grain white rice||1⁄2 Cup (8 tbs), uncooked|
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cilantro||2 Tablespoon, chopped|
|Romaine lettuce||3 Large|
|Green chilies||2 , peeled|
|Garlic||1 Clove (5 gm)|
|Chicken broth||3 Cup (48 tbs)|
In a saucepan fry the rice in the oil over high heat until it is a golden color.
Drain off most of the oil.
Put in a blender the water, parsley, cilantro, lettuce, chilies, scallions and garlic.
Blend until smooth.
Add this mixture to the rice and cook over high heat until the rice is almost dry.
Add the chicken broth and salt to taste.
Cook on medium heat until small air holes appear in the surface of the rice, about 15 minutes.
Cover and cook another 5 minutes, then turn off the heat and let the rice continue cooking in its own steam for 20-30 minutes.
Serving size: Complete recipe
Calories 3557 Calories from Fat 2960
% Daily Value*
Total Fat 335 g515.5%
Saturated Fat 43.6 g218.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2337.9 mg97.4%
Total Carbohydrates 130 g43.4%
Dietary Fiber 32.4 g129.7%
Sugars 21.9 g
Protein 29 g57.8%
Vitamin A 2436.8% Vitamin C 671%
Calcium 55% Iron 88.3%
*Based on a 2000 Calorie diet