Prep Time 30 min
Cook Time 35 Min
Servings 4
Difficulty Easy

Ingredients

  • 5 tbsps. Crisco® Pure Vegetable Oil
  • 3/4 cup chopped yellow onion
  • 2 poblano peppers, chopped
  • 2 cups chicken broth
  • 3 tbsps. chopped cilantro
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup uncooked long grain white rice

Directions

  • Step 1

    HEAT 3 tablespoons oil in medium saucepan over medium heat. Add onion and poblano pepper; saute 3 minutes. Add chicken broth; bring to a boil over high heat. Reduce heat to low and simmer 5 minutes.

  • Step 2

    STIR in cilantro, salt and pepper. Remove from heat; cool to room temperature. When cool, pour broth mixture into blender container. Cover and process until smooth.

  • Step 3

    HEAT 2 tablespoons oil in large skillet over medium heat. Add rice; cook over medium heat 2 to 3 minutes, stirring frequently. Add broth mixture; bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes or until rice is tender. Let stand, covered, 5 minutes.

Serving size
(1/4 of recipe)

  • Calories 480
  • Calories from Fat220g
  • Total Fat 25g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 150mg
  • Sodium 1650mg
  • Potassium 0mg
  • Total Carbohydrates 44g
  • Dietary Fiber 1g
  • Sugars 3g
  • Protein 21g
  • 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