Directions:
- Broil green pepper and jalapeno 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds; chop peppers.
- Place 1 cup of water in a food processor. Add the peppers, spinach, cilantro and onions; cover and process until smooth.
- In a large skillet, saute rice in oil until golden brown. Stir in the spinach puree, salt and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 10 minutes before serving. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.33 Kcal (1195 kJ) | ||
| Calories from fat | 89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 15% | |
|---|---|---|---|
| Sodium | 479.82mg | 20% | |
| Potassium | 245.07mg | 5% | |
| Total Carbs | 44.89g | 15% | |
| Sugars | 1.45g | 6% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 5.05g | 10% | |
| Vitamin C | 26.3mg | 44% | |
| Iron | 0.9mg | 5% | |
| Calcium | 37.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 140.47 Kcal (588 kJ) | ||
| Calories from fat | 43.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 15% | |
|---|---|---|---|
| Sodium | 236.21mg | 20% | |
| Potassium | 120.65mg | 5% | |
| Total Carbs | 22.1g | 15% | |
| Sugars | 0.71g | 6% | |
| Dietary Fiber | 1.57g | 13% | |
| Protein | 2.49g | 10% | |
| Vitamin C | 13mg | 44% | |
| Iron | 0.4mg | 5% | |
| Calcium | 18.5mg | 4% | |
* 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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