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Ingredientes
- 1/2 med -size onion
- 2 stalk celery
- 1/2 lrg Poblano chile
- 1 x Clove (large) garlic
- 2 Tbsp. Oil
- 1 c. Long-grain rice
- 2/3 c. Chicken stock (see index)
- 1 tsp Salt
- 5 ounce Frzn peas, defrosted
- 2 x Carrots, peeled & cut in 1/8 inch dices
Direcciones
- 1. Place the onion, celery, chile and garlic in a small saucepan with 1 c. water. Bring to a simmer over medium heat and cook till the vegetables are tender, 10 to 15 min.
- 2. Let the mix cold till lukewarm, then puree in a blender or possibly food processor. Set aside.
- 3. Heat the oil in a small saucepan and fry the raw rice gently over in order to cook proportionately without burning.
- 4. Stir in the pureed vegetables and the liquid. Add in the chicken stock and salt. Bring to a boil, stir once, and reduce heat to low. Cover and cook, undisturbed, for 10 to 12 min.
- 5. Add in the peas and carrots without stirring. Replace the cover and continue cooking for 10 to 15 min or possibly till the rice is tender and the liquid is absorbed.
- 6. Stir with a fork before serving to fluff the rice and mix the vegetables through.
- WINE: RED RIOJA
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 43 | 24% |
| Total Fat 4.94g | 6% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 478mg | 20% |
| Potassium 182mg | 5% |
| Total Carbs 30.11g | 8% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.3g | 2% |
| Protein 3.95g | 6% |
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