Directions:
- In a blender combine the parsley, cilantro, white onion, water, chili pepper, lime juice, and garlic.
- Process until almost smooth. If necessary, stop blender and scrape down sides.
- In a large saute pan heat the olive oil on medium heat. Saute the rice for about 5 minutes or until golden brown.
- Heat up the broth and add to the rice along with the cilantro/parsley mixture.
- Cover pan and bring to a boil. Reduce heat to simmer and cook for approximately 20 minutes or unti rice is tender and liquid is absorded.
- Once cooking is complete, turn off heat, keep pan on heating element for 10-15 minutes to allow rice grains to firm up.
- Season with salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.53 Kcal (1112 kJ) | ||
| Calories from fat | 76.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.46g | 13% | |
|---|---|---|---|
| Cholesterol | 0.98mg | 0% | |
| Sodium | 512.63mg | 21% | |
| Potassium | 258.44mg | 5% | |
| Total Carbs | 44.54g | 15% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 4.99g | 10% | |
| Vitamin C | 34.7mg | 58% | |
| Iron | 1.5mg | 8% | |
| Calcium | 32.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 138.93 Kcal (582 kJ) | ||
| Calories from fat | 39.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 13% | |
|---|---|---|---|
| Cholesterol | 0.51mg | 0% | |
| Sodium | 268.21mg | 21% | |
| Potassium | 135.22mg | 5% | |
| Total Carbs | 23.3g | 15% | |
| Sugars | 1.68g | 13% | |
| Dietary Fiber | 1.33g | 10% | |
| Protein | 2.61g | 10% | |
| Vitamin C | 18.1mg | 58% | |
| Iron | 0.8mg | 8% | |
| Calcium | 16.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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