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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chopped peppers and broth into a saucepan and bring to a boil. | 2. Reduce heat and simmer 10-12 minutes, or until peppers are tender. | 3. Allow mixture to cool (if you blend it hot, it will fly out of the blender and burn you), then puree in a blender (broth and all) along with cilantro and salt. | 4. Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender. | 5. Add garlic and cook briefly, until it becomes fragrant. | 6. Stir in broth mixture from the blender. | 7. Bring to a boil, then cover, reduce heat, and cook for 15-20 minutes or until rice is tender and liquid has been absorbed. | 8. Allow to sit with the pan lid on away from heat for 12-15 minutes, then fluff with a fork and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
poblano pepper	2		stemmed seeded chopped	-	-	-	-
jalapeno pepper serrano	1		seeded chopped	-	-	-	-
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416
kosher salt	1/2 - 1	teaspoon		-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
grain rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
onion	1		minced	28.0	6.537999999999999	0.77	0.07
garlic	5	cloves	minced	22.35	4.959	0.9540000000000001	0.075

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