Mussels On Mexican Rice
|Olive oil||2 Teaspoon|
|Chopped green onions||1 Cup (16 tbs)|
|Green pepper||1 Cup (16 tbs), finely chopped|
|Garlic||4 Clove (20 gm), minced|
|Jalapeno peppers||2 , seeded and minced|
|Canned low sodium chicken broth||1 1⁄2 Cup (24 tbs) (Undiluted)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Basmati rice||1 Cup (16 tbs) (Uncooked)|
|Minced parsley||1⁄2 Cup (8 tbs)|
Remove beards on mussels, and scrub shells with a brush.
Discard opened, cracked, or heavy mussels (they're filled with sand).
Heat oil in a large Dutch oven over medium heat.
Add green onions and next 3 ingredients; saute until tender.
Add chicken broth and next 3 ingredients; bring to a boil.
Add rice; cover, reduce heat, and simmer 20 minutes.
Stir in parsley; place mussels on rice.
Cover and cook 8 minutes or until mussels are open. (Discard any mussels that do not open during cooking.).
Serving size: Complete recipe
Calories 1838 Calories from Fat 315
% Daily Value*
Total Fat 35 g54.3%
Saturated Fat 6.5 g32.5%
Trans Fat 0 g
Cholesterol 254 mg84.7%
Sodium 3236.5 mg134.9%
Total Carbohydrates 219 g73%
Dietary Fiber 15.5 g62%
Sugars 11.1 g
Protein 136 g272.7%
Vitamin A 299.8% Vitamin C 553.9%
Calcium 53.3% Iron 256.5%
*Based on a 2000 Calorie diet