Fresh and green from the cilantro, this makes a nice change from the more typical red Mexican rice
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 | ||
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Calories: 1591 | ||
Calories from Fat: 847 (53%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 1591
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