email@example.com Recipe By: the California Culinary Academy 1. In a medium saucepan over medium heat, saute onion and garlic in oil until softened and translucent (3 to 4 minutes). Stir in parsley, rice, chicken stock, and salt. 2. Cover and simmer over low heat until all liquid is absorbed (18 to 20 minutes). Remove from heat and stir in green onions, cilantro, and diced green chiles. Serve warm. Serves 8. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 54 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 8.1mg||2 %|
|Sodium 394mg||14 %|
|Potassium 413mg||11 %|
|Total Carbohydrate 56.1g||16 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 54.7g|
|Protein 11.2g||16 %|
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Calories per serving: 330
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