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Ingredientes
- 3 c. water Salt as needed
- 1 1/2 c. rice
- 4 x plum tomatoes
- 1 Tbsp. vinegar
- 4 x green onions
- 1 1/2 c. cilantro leaves
- 1 can diced green chiles - (7 ounce) Freshly-grnd black pepper to taste
Direcciones
- Place the water and 1 tsp. of salt in a 3-qt saucepan over high heat. When the water boils, turn the heat to low and slowly pour the rice into the water. Stir the rice in case any grains are sticking to the bottom, cover the pot and set a timer for 20 min. Check the rice after 5 min to make sure the heat is low and the water isn't boiling furiously.
- Cut the tomatoes lengthwise. Slice the core top off and throw away. Put each half flat-side down and cut each into about 4 strips lengthwise. Gently hold the strips together and cut in 1/4-inch pcs crosswise. Place the minced tomatoes in a small bowl and sprinkle them lightly with salt. Sprinkle the tomatoes with vinegar and toss, either using your hands or possibly a fork so the vinegar covers all the pcs. Set aside.
- Slice off the root end of the onions and trim about 2 inches of the coarser green tops. Holding the green onions together, chop them crosswise into thin pcs, 1/8-inch or possibly less. Add in them to the bowl with the tomatoes. Remove the cilantro leaves from the stems; you need about 1 1/2 c..
- When the rice is done, taste a little. It should be tender, not hard. If it seems hard, cook it another 5 or possibly 10 min and taste again for doneness. Stir in the tomatoes, onions, cilantro leaves and chiles. Taste and add in salt and pepper if needed. Serve warm.
- You can serve it with roasted pork spare ribs. The ribs are easy - season them with salt and pepper, put them in a roasting pan and bake them at 425 degrees for one hour, turning them halfway through (season the other side when you turn them). You can make the rice the day before, then reheat it in a casserole alongside the ribs during the last 30 min of roasting.
- Accompany your meal with hot tortillas, a simple green salad and a small bowl of lowfat sour cream for topping the rice.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 4 servings | |
| Calories 411 | |
| Calories from Fat 21 | 5% |
| Total Fat 2.55g | 3% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 464mg | 19% |
| Potassium 515mg | 15% |
| Total Carbs 85.77g | 23% |
| Dietary Fiber 6.8g | 23% |
| Sugars 13.23g | 9% |
| Protein 10.66g | 17% |
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