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Ingredientes
- 2 Tbsp. Veg. oil
- 1 c. Long grain rice, not instant
- 2 x Cloves garlic, pressed
- 1 med White onions, finely minced
- 1/2 x Red pepper, seeded and diced
- 1 1/2 c. Cilantro, coarsely minced
- 1 x Jalapeno, seeded and minced
- 2 c. Chicken broth
- 1 tsp Salt
- 1/2 tsp Black pepper
Direcciones
- 1. In a large skillet, heat the oil and saute/fry the rice over medium high heat till golden.
- 2. Stir in the garlic, onions, red pepper and jalapeno pepper till vegetables are slightly softened.
- 3. Add in the broth and season with salt and pepper.
- 4. Bring to a boil uncoverd, reduce heat to low, cover ans simmer for 15-20 min (Do not peek!)
- 5. Remove lid, add in cilantro and toss to mix. Allow to sit for 5 min covered before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 256 | |
| Calories from Fat 65 | 25% |
| Total Fat 7.35g | 9% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 775mg | 32% |
| Potassium 252mg | 7% |
| Total Carbs 41.48g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.79g | 1% |
| Protein 5.14g | 8% |
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