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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover the 3 cups of rice in very hot water and set aside to soak for 15 minutes.Drain,and rinse with cold water.Drain the rice again and spread out to dry on a towel or baking sheet for an hour. | 2. Meanwhile mince 1 onion,mince 4 cloves of the garlic. | 3. Make the puree for the green rice:Place poblano chiles,1/4 cup cilantro ,and 1/4 cup chicken broth in a blender and puree until smooth.Set aside. | 4. Make the puree fot the red rice:Place the tomato,1/2 onion,2 cloves of garlic and 1/3 cup chicken broth in a blender and puree until smooth.Set aside. | 5. Heat the oil in a large pot over medium until hot.Add the rice and cook,stirring,for a mi nute or two.Add the onion and garlic,reduce heat and continue cooking for a couple of minutes,stirring until the rice sounds like sand and the onion is translucent.Remove from heat. | 6. Place 1/3 of the rice in a medium pot,add 1 stalk of celery,juice of 1/2 lime and 2 cups of chicken broth bring to a boil.When it begins to boil,reduce to a simmer and cover. | 7. Place 1/3 of the rice in a pot with the green chile puree and cook over medium until the puree is slightly reduced(it helps if the pot is already hot).Add 1/4 cup cilantro,juice of 1/2 lime,and 1 3/4 cups chicken broth.Bring to a boil.When it boils,reduce heat to a simmer,and cover. | 8. Place the last 1/3 of the rice in a hot pot,add the tomato puree and cook to slightly reduce the tomato sauce.(it helps if the pot is already hot).Add 1 celery stalk,1 sprig parsley,juice of 1/2 lime,and 1 2/3 cups chicken broth.Bring to a boil.When it boils,reduce to a simmer and cover. | 9. Cook each pot of rice about 20 minutes,or until the rice is tender and has absorbed all of the liquid.Remove from heat. | 10. Fluff each batch of rice with a fork.Arrange the rice in a large casserole dish ,first a band of red,then white,then green,to resemble the Mexican flag.Garnish with a 1/4 cup of cilantro leaves in the center and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	3	cups	divided	2036.85	423.1875	41.847	17.76
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
onion	1		minced	64.0	14.944	1.76	0.16
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
celery	2	stalks	cut	20.48	3.8016	0.8832	0.2176
chicken broth	5 1/3	cups	divided	416.64	10.08	59.4048	13.9776
lime	1 1/2			-	-	-	-
poblano chile	3		deveined	-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
tomato	1			32.76	7.0798	1.6016	0.364
parsley sprig	1	parsley		-	-	-	-
cilantro leaf	1/4	cup		1.84	0.2936	0.1704	0.0416

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