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Green Rice

Yield 4 servings (serving size: 1 cup)
"This is one of my favorite recipes to make because it's always well received. It has a wonderful aroma that envelops the house." -Arundathi Krishna, San Mateo, CA

Ingredients

  • 4 cups plus 2 tablespoons water, divided
  • 1 cup basmati rice
  • 1 cup chopped fresh cilantro
  • 2 poblano chiles, seeded and coarsely chopped
  • 1 1/2 teaspoons olive oil
  • 1 cup finely chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped green onions
  • 1 garlic clove, minced
  • 1/2 teaspoon salt

Nutrition Information

  • calories 243
  • caloriesfromfat 9 %
  • fat 2.5 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.6 g
  • protein 4.5 g
  • carbohydrate 55.1 g
  • fiber 4.7 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 311 mg
  • calcium 28 mg

How to Make It

  1. Combine 2 cups water and rice; let stand 30 minutes. Drain well.

  2. Place 2 tablespoons of water, fresh cilantro, and poblanos in a blender or food processor; process until smooth.

  3. Heat oil in Dutch oven over medium-high heat. Add onion, bell pepper, green onions, and garlic; sauté 3 minutes. Add poblano mixture; sauté 2 minutes. Stir in rice, 2 cups water, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.