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Serve this as a side with your favorite dish.
With Love,
Catherine
xo
Ingredientes
- Rice:
- 2 cups uncooked rice
- 4 cups chicken broth â to cook the rice in
- For the Rice:
- 3 bunches of scallions
- 4 cloves garlic
- 1 jalapeño â with seeds
- 1 tablespoon ground cumin
- 1 tsp. salt
- Olive oil
- Combine:
- ½ tsp. black pepper
- ½ tsp. curry powder
- ½ tsp. paprika
- ½ tsp. chili powder
- ½ tsp. garlic powder
- Combine:
- 1 tablespoon brown sugar
- 2 tablespoons vinegar
Direcciones
- Prepare the rice as directed substituting chicken broth for the water.
- In a food processor combine the scallions, garlic and jalapeño. Give the veggies a few good chops leaving them slightly course.
- Heat a large frying pan with a drizzle of olive oil. Add the chopped veggies from the food processor and sauté while the rice is cooking.
- Add the cooked rice to the pan and toss. Add all of the seasonings adjust them to taste and toss.
- Combine the brown sugar and vinegar and add to the rice and toss.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 5 servings | |
| Calories 325 | |
| Calories from Fat 10 | 3% |
| Total Fat 1.17g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 783mg | 33% |
| Potassium 452mg | 13% |
| Total Carbs 68.84g | 18% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.29g | 3% |
| Protein 8.73g | 14% |
