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