Try this Green Rice recipe, or contribute your own.
Suggest a better descriptionSource: New York Times
Rinse the rice a few times, until the water that drains from it runs almost completely clear. Set aside to drain well. Put the onion, poblano, jalapeño, garlic, cilantro, parsley and salt in a food processor with a splash of the measured stock or water if needed, to help the blades catch the ingredients and break them down. Purée until smooth.
Heat oil in a medium, heavy-bottomed pot over medium-high heat, then add the rice and stir well. When the grains are dry and toasted, and some are starting to color, about 5 to 10 minutes, add the mixture from the blender along with the remaining stock or water.
When the liquid comes to a rolling boil, give it a good stir, scraping at the bottom of the pot. Put a lid on the pot and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for another 15 minutes before opening the lid. The green purée will have settled on the top of the rice, so gently mix it in as you stir and aerate the rice with a spatula. Taste, season with salt and serve with a wedge of lime.
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Serving Size: 1 Serving (4171g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5459 | ||
Calories from Fat: 2749 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 305.5g | 407 % | |
Saturated Fat 185.2g | 926 % | |
Monounsaturated Fat 94.3g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 1169.3mg | 360 % | |
Sodium 4303.6mg | 148 % | |
Potassium 12619.4mg | 332 % | |
Total Carbohydrate 419g | 123 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 415g | ||
Protein 277.3g | 396 % | |
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: 5459
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