Directions:
- In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.
- Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes.
- Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.59 Kcal (266 kJ) | ||
| Calories from fat | 37.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 6% | |
|---|---|---|---|
| Cholesterol | 2.1mg | 1% | |
| Sodium | 296.88mg | 12% | |
| Potassium | 120.33mg | 3% | |
| Total Carbs | 4.64g | 2% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 2.44g | 5% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 14.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 69.36 Kcal (290 kJ) | ||
| Calories from fat | 41.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 6% | |
|---|---|---|---|
| Cholesterol | 2.29mg | 1% | |
| Sodium | 323.81mg | 12% | |
| Potassium | 131.25mg | 3% | |
| Total Carbs | 5.06g | 2% | |
| Sugars | 2.16g | 8% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 2.66g | 5% | |
| Vitamin C | 5.2mg | 8% | |
| Iron | 0.5mg | 2% | |
| Calcium | 15.4mg | 1% | |
* 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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