Directions:
- Soak the rice in a bowl of hot water for 15 minutes.
- Rinse the rice thoroughly with cold water, then drain well and set aside. In a blender, puree the chilies, garlic, cilantro, bell peppers, onions and parsley. Heat the oil in a Dutch oven and fry the rice until it is golden brown. Add the puree and salt to the rice and cook the mixture for 5 minutes. Pour the broth over the rice. Cover and steam the rice for 20 minutes over low heat until the broth is absorbed and the rice is done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.69 Kcal (1736 kJ) | ||
| Calories from fat | 124.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.88g | 21% | |
|---|---|---|---|
| Cholesterol | 20.83mg | 7% | |
| Sodium | 593.07mg | 25% | |
| Potassium | 203.03mg | 4% | |
| Total Carbs | 55.21g | 18% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 15.1g | 30% | |
| Vitamin C | 62.8mg | 105% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 28.3mg | 157% | |
| Calcium | 20.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 212.59 Kcal (890 kJ) | ||
| Calories from fat | 64.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 21% | |
|---|---|---|---|
| Cholesterol | 10.68mg | 7% | |
| Sodium | 304.03mg | 25% | |
| Potassium | 104.08mg | 4% | |
| Total Carbs | 28.3g | 18% | |
| Sugars | 1.16g | 9% | |
| Dietary Fiber | 0.76g | 6% | |
| Protein | 7.74g | 30% | |
| Vitamin C | 32.2mg | 105% | |
| Vitamin A | 0.8mg | 49% | |
| Iron | 14.5mg | 157% | |
| Calcium | 10.3mg | 2% | |
* 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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