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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Green Chile Rice
Yield: Makes 6 servings
This gorgeous dish dressed up in cilatro-green pairs perfectly with savory grilled meats. If you wish, you can further reduce the amount of sodium by rinsing the chilies in a fine-meshed strainer before adding them to the rice.
Ingredients:
1
cup uncooked white rice
1
can (about 14 ounces) fat-free reduced-sodium chicken broth plus water to measure 2 cups
1
can (4 ounces) diced mild green chiles
1/2
medium yellow onion, peeled and diced
1
teaspoon dried oregano
1/2
teaspoon salt (optional)
1/2
teaspoon cumin seeds
3
green onions, thinly sliced
1/3
to 1/2 cup fresh cilantro
Preparation:
1.
Combine rice, broth, chiles, yellow onion, oregano, salt, if desired, and cumin in large saucepan. Bring to a boil, uncovered, over high heat. Reduce heat to low; cover and simmer 18 minutes or until liquid is absorbed and rice is tender. Stir in green onions and cilantro.
Nutritional Information:
| Serving Size: 1/6 of total recipe | |
| Sodium | 99 mg |
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 27 g |
| Cholesterol | 1 mg |
| Total Fat | 1 g |
| Calories from Fat | 7 % |
| Calories | 134 |
Dietary Exchange:
| Starch | 1-1/2 |
This recipe appears in:
Mexican
