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Green Poblano Rice

  • Prep 20 min
  • Total 45 min
  • Ingredients 10
  • Servings 8

Ingredients

4
poblano chiles
1/3
cup chopped fresh cilantro
4
cups reduced-sodium chicken broth
1/2
teaspoon chicken bouillon granules
2
tablespoons olive oil
1/4
cup finely chopped onion
2
garlic cloves, finely chopped
2
cups uncooked converted white rice
1/3
cup finely chopped parsley
1/2
teaspoon salt, if desired
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
340mg
14%
Potassium
290mg
8%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
8%
Sugars
0g
Protein
7g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Place whole chiles over open flame of gas stove, turning them from time to time, until skin is blistered and lightly charred. (Or brush oil on chile surface and place under broiler, turning carefully with tongs until blistered.) Place roasted chiles in food-storage plastic bag about 10 minutes to loosen skin. Remove skin by running hands down the chile under running cold water. Make a vertical slit on one side of roasted and peeled chile, open down one side, and carefully remove seeds.
  • 2 In blender, place roasted chiles, cilantro, 2 cups of the broth and bouillon granules. Cover; blend 45 seconds or until smooth. Strain; discard solids. Set aside.
  • 3 In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir 1 minute. Add rice; cook about 5 minutes, stirring occasionally, until rice is light golden.
  • 4 Stir in strained chile liquid. Stir in remaining 2 cups broth, half of the parsley and the salt. Reduce heat to low. Cover; cook 12 to 15 minutes or until rice is almost tender. Stir in remaining parsley.
  • 5 Increase heat to medium. Uncover; cook 3 minutes or until liquid is absorbed. Add salt to taste. Let stand 5 minutes before serving.

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