Green Chile Rice
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Green Chile Rice
YIELD Makes 6 servings
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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:
- 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.
This recipe appears in:
Mexican
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 |
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