"Use leftovers, if there are any, as filling for summer vegetables, such as tomatoes, peppers, and squash. Add a little crumbled queso fresco or feta to the top and bake." Vegetarian Cooking for Everyone
Simmer the stock with the celery, onion, garlic, parsley, add 2 tbs of the cilantro until the celery is tender, about 5 minutes. Puree and return it to the pan. Season to taste with salt.
Heat the oil in a 2-quart saucepan over medium heat. Add the rice and cook, stirring constantly, for several minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 15 minutes. Let stand for 5-10 minutes. Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint and gently fluff them into the rice with a fork.
Variations
With Peas--Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 276 | ||
Calories from Fat: 21 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 19.9mg | 6 % | |
Sodium 185.4mg | 6 % | |
Potassium 458.7mg | 12 % | |
Total Carbohydrate 54.8g | 16 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 51.4g | ||
Protein 8.6g | 12 % | |
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: 276
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