You are here

Baked Green Rice

Mexican.Chef's picture
  Lard/Vegetable oil 30 Milliliter (2 Tablespoons)
  Long grain white rice 250 Milliliter (Raw, Not Converted, 1 Cup)
  Chopped white onion 60 Milliliter (1/4 Cup)
  Fresh poblano chiles/Anaheim chilies 2 , roasted, peeled, seeded, deveined chopped
  Green onions 6 , thinly sliced (Thin Variety)
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Chicken stock/Chicken broth 430 Milliliter (1 3/4 Cups)
  Shredded queso chihuahua 375 Milliliter (1 1/2 Cups)
  Coarsely chopped coriander 80 Milliliter (Fresh, 1/3 Cup)
  Coriander sprigs 1 (Fresh)

1. Heat oven to 375°F (190°C). Heat lard in 10-inch (25-cm) skillet over medium heat until hot. Add rice; cook, stirring constantly, until rice turns opaque white, about 2 minutes.
2. Quickly add white onion; saute over medium heat 1 minute. Add chilies, green onions, garlic, salt and cumin; saute 20 seconds.
3. Add stock; mix well. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until rice is almost tender, about 15 minutes.
4. Remove skillet from heat. Add 1 cup (250 mL) cheese and the chopped coriander; toss lightly to mix. Transfer to greased 1 1/2 quart (1.5-L) baking dish; top with remaining cheese.
5. Bake, uncovered, until rice is tender and cheese topping is melted, about 15 minutes. Garnish with coriander sprig.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2916 Calories from Fat 1338

% Daily Value*

Total Fat 152 g233.1%

Saturated Fat 84.6 g422.8%

Trans Fat 0 g

Cholesterol 435.2 mg145.1%

Sodium 3492.5 mg145.5%

Total Carbohydrates 270 g90.1%

Dietary Fiber 15.5 g62.1%

Sugars 32.2 g

Protein 118 g235.2%

Vitamin A 322% Vitamin C 99%

Calcium 267.2% Iron 64.6%

*Based on a 2000 Calorie diet

Baked Green Rice Recipe