Sharon123's Mexican Rice
Recipe: #33625
October 26, 2019
Categories: Side Dishes, Rice, Brown Rice, Vegetables, Mexican, Blender, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs more
"One of her dishes i like"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (429.8 g)
- Calories 250
- Total Fat - 11.8 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 1999.4 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 8.1 g
- Sugars - 7.1 g
- Protein - 3.5 g
- Calcium - 42.3 mg
- Iron - 1.5 mg
- Vitamin C - 31.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes.
Step 2
Puree in a blender ,being careful that the hot stock expands ,have a towel over top and start low
Step 3
When blended return it to the pan over the hot rice.
Step 4
Season to taste with salt.
Step 5
Heat the oil in the saucepan over medium heat.
Step 6
Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold.
Step 7
Add the warm stock and bring to a boil. Cover and cook over low heat for 45 minutes.
Step 8
Add frozen veggies
Step 9
Let stand covered for 10 minutes.
Step 10
Meanwhile, peel, seed, and chop the chiles.
Step 11
Add them to the pan along with the remaining cilantro and garlic salt .
Step 12
Gently fluff them into the rice with a fork.
Tips & Variations
No special items needed.
Tags :
Side Dishes
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