1. Heat oil in large pot over medium heat. Add rice and cook, stirring often, until starting to turn golden in spots, about 8 minutes. Stir in onion and cook until translucent, about 4 minutes.
2. meanwhile, combine garlic, cilantro, 2 cups broth, and slat in a blender; whirl until smooth, about 2 minutes. Pour over rice and stir in remaining 2 cups broth.
3. bring to a boil, reduce heat to low, cover, and cook until rice is tender to the bite and liquid has been absorbed, 15 to 20 min.
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|Serving Size: 1 Serving (696g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 847 (53%)|
|Amt Per Serving||% DV|
|Total Fat 94.1g||125 %|
|Saturated Fat 26.7g||134 %|
|Monounsaturated Fat 39.3g|
|Polyunsanturated Fat 20.1g|
|Cholesterol 460mg||142 %|
|Sodium 585.7mg||20 %|
|Potassium 1267.8mg||33 %|
|Total Carbohydrate 57.1g||17 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 56g|
|Protein 119.3g||170 %|
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Calories per serving: 1591
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