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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a blender combine the parsley, cilantro, white onion, water, chili pepper, lime juice, and garlic. | 2. Process until almost smooth. If necessary, stop blender and scrape down sides. | 3. In a large saute pan heat the olive oil on medium heat. Saute the rice for about 5 minutes or until golden brown. | 4. Heat up the broth and add to the rice along with the cilantro/parsley mixture. | 5. 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. | 6. Once cooking is complete, turn off heat, keep pan on heating element for 10-15 minutes to allow rice grains to firm up. | 7. Season with salt to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parsley leaf	1/2	cup	chopped	-	-	-	-
cilantro leaf	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
white onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
water	1/4	cup		0.0	0.0	0.0	0.0
green chili pepper	1		chopped	89.955	21.2744	4.4978	0.4498
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
garlic clove	2		peeled chopped	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
salt				-	-	-	-

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