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Ingredientes
- 1 1/2 Tbsp. oil
- 1 1/4 c. rice
- 1 c. minced red onion
- 1 x jalapeno seeded, chopped, with seeds reserved
- 3 x green onions thinly sliced
- 2 3/4 c. low-salt chicken broth Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. minced cilantro
Direcciones
- Heat oil in large nonstick skillet over medium-high heat. When warm, add in rice. Cook, stirring often, till browned, about 5 to 7 min. Browning the rice adds color and a slightly nutty taste. Add in red onion, jalapeno and 1 green onion. Stir well. Cook till red onion is softened, about 4 min.
- Stir in broth. Bring to boil, reduce heat to simmer and cook, covered, till rice is just tender and broth absorbed, about 15 min. Season with salt and pepper to taste. Stir in remaining green onions and jalapeno seeds to taste (they add in the heat). Stir in cilantro just before serving. Serve warm.
- This recipe yields 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 202 | |
| Calories from Fat 39 | 19% |
| Total Fat 4.37g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 204mg | 6% |
| Total Carbs 35.3g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.1g | 1% |
| Protein 5.38g | 9% |
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