Green Mexican Rice
Prep Time 30 min
Cook Time 25 Min
Servings 6
Difficulty Easy
Ingredients
- 2 medium poblano peppers, coarsely chopped
- 1 cup fresh flat leaf parsley leaves
- 1 cup fresh cilantro leaves
- 1/4 cup chopped onion
- 2 1/2 cups chicken broth
- 2 tbsps. Crisco® All-Vegetable Shortening
- 1 1/2 cups uncooked long grain rice
- 1 tsp. salt
- 2 tbsps. butter
Directions
- Step 1
PLACE poblanos, parsley, cilantro, onion and about 3/4 cup chicken broth in blender container. Cover and process until smooth.
- Step 2
MELT shortening in large skillet over medium heat. Add rice; saute 3 to 5 minutes or until lightly toasted. Stir in vegetable mixture. Cook 3 minutes, stirring frequently.
- Step 3
ADD remaining chicken broth and salt. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes or until rice is tender. Let stand 5 minutes. Stir in butter until melted.
Serving size
(1/6 of recipe)
- Calories 270
- Calories from Fat70g
- Total Fat 8g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 10mg
- Sodium 670mg
- Potassium 0mg
- Total Carbohydrates 43g
- Dietary Fiber 1g
- Sugars 2g
- Protein 6g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet