Arroz Verde (Mexican Green Rice)
Servings
Prep Time
Cook Time
Ready In
Recipe: #3978
January 10, 2012
"Original recipes comes from The Complete Book of Mexican Cooking, however I've made some adjustments (of course)! I prefer the roasted chiles but fresh chopped chiles can be used. If a smooth texture rice is preferred see note at bottom of instructions."
Ingredients
Nutritional
- Serving Size: 1 (276.1 g)
- Calories 198
- Total Fat - 7.9 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 715.9 mg
- Total Carbohydrate - 29.5 g
- Dietary Fiber - 2.8 g
- Sugars - 5.3 g
- Protein - 3.4 g
- Calcium - 37.7 mg
- Iron - 1.4 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.2 mg
Step 1
Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
Step 2
To pot add broth, peppers, onions, cumin, salt, pepper. Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
Step 3
Stir in cilantro and garnish with chopped green onions.
Step 4
NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.
Tips & Variations
No special items needed.
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