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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt. | 2. Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes). Let stand for 5-10 minutes. | 3. Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork. | 4. Variation with Peas:. | 5. Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094
celery rib	1		chopped	-	-	-	-
white onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic clove	2		chopped	-	-	-	-
parsley leaf	1/2	cup		-	-	-	-
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
cilantro	5	tablespoons	chopped	1.15	0.1835	0.1065	0.026000000000000002
salt				-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
grain brown rice	1	cup		-	-	-	-
green chilies	3		roasted	291.4543	72.0	0.0	0.0
mint leaf	5		chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.