Rice with Chiles and cheese as served at a restaurant in Guanajuato.
Rinse rice. Cut chiles into thin strips 1 to 1 ? inches long. Mash garlic in ? teaspoon salt to form a paste. Heat oil in a large pot or Dutch oven. Add rice. Cook and stir until lightly browned. Add onion and garlic paste. Cook and stir until onion is tender. Add chile strips and broth. Cover and simmer until most of the liquid is absorbed. Reduce heat to very low; steam 30 to 45 minutes, until rice is tender. Taste and add more salt it needed. Before serving, toss rice with a fork and stir in cheese. Cover and steam over a very low heat until cheese is melted, about 5 minutes. makes 4 servings.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 4 | ||
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Calories: 273 | ||
Calories from Fat: 118 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 559.9mg | 19 % | |
Potassium 344.6mg | 9 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 29.3g | ||
Protein 8.5g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 273
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