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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the rice in hot water to cover for fifteen minutes, then rinse in a strainer under running water until the water runs clear; Drain and let dry. | 2. Heat the oil and saute the rice, stirring to prevent sticking or burning, until golden. | 3. Puree the chilies, onion, garlic and herbs in a blender with 1/2 cup of the broth. | 4. Add the puree, and when it has been absorbed add the remaining two cups of broth. | 5. Cover and simmer until all the liquid has been absorbed; remove from heat, and add the peas if using them. | 6. Stir to fluff, taste for salt, garnish with avocado slices, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
poblano chile	3		roasted seeded peeled	-	-	-	-
parsley	2 -3	sprigs		0.0	0.0	0.0	0.0
epazote	2 -3			0.0	0.0	0.0	0.0
onion	1/2		chopped	22.0	5.1370000000000005	0.605	0.055
garlic clove	2		peeled chopped	-	-	-	-
vegetable broth	2 1/2	cups		405.9	65.805	14.883	9.594
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
salt				-	-	-	-
avocado	1		peeled pitted sliced	-	-	-	-

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