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Ingredientes
- 3 bn fresh cilantro
- 2 x jalapeno peppers or possibly
- 1 slc green bell pepper
- 3 x cloves garlic peeled
- 3 1/2 c. vegetable stock
- 1 x lime juice
- 2 Tbsp. extra virgin olive oil or possibly less
- 1 x onion
- 2 c. rice
Direcciones
- Place cilantro, jalapeno and garlic in food processor and puree.
- In saucepan heat oil and saute/fry onion. Add in rice and stir to coat rice with oil and hot it. Add in some cilantro puree (to taste) and the stock and stir to combine. Cook covered over low heat for 17 min.
- Remove from heat and let stand covered for another 5 min. Add in a squirt of lime and lime zest. Serve with enchiladas.
- note: best to let cilantro sit in fridge awhile (it will brown if held too long.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 6 servings | |
| Calories 287 | |
| Calories from Fat 44 | 15% |
| Total Fat 4.99g | 6% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 554mg | 23% |
| Potassium 151mg | 4% |
| Total Carbs 54.69g | 15% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.62g | 2% |
| Protein 4.91g | 8% |
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