Heat the oil in a large heavy saucepan over medium heat. Add the rice and onion and cook, stirring frequently, about 7 minutes, until the onion is softened but not browned. Add the hot broth, chiles, and salt, and bring to a boil. Reduce to a simmer and cook, covered, about 10 minutes. Add the corn and simmer 5 minutes longer, or until the rice is tender. Remove from the heat and let stand, covered, about 10 minutes. Stir in the cheese and parsley, mixing well, and fluff with a fork. Serve immediately. Yield: 6 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8815 Posted to MC-Recipe Digest V1 #480 by Angele Freeman
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (246g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 136 (14%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0mg||0 %|
|Sodium 1176.7mg||41 %|
|Potassium 285.5mg||8 %|
|Total Carbohydrate 179.4g||53 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 176.3g|
|Protein 16.1g||23 %|
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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: 940
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