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* Exported from MasterCook *

 

Mexican Green Rice

 

Recipe By :Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories : Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons canola oil

1 medium yellow onion -- diced

2 garlic cloves -- minced

2 poblano pepper -- roasted

1 jalapeno chile pepper

2 cups water

1 cup long-grain white rice

1 tablespoon chopped fresh parsley -- (may triple amount)

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups chopped fresh spinach

or other leafy green vegetable

2 tablespoons minced fresh cilantro

 

1. Remove seeds from the roasted chile; chop. Remove seeds from the fresh chile;

mince.

 

2. In a saucepan, heat the oil over medium heat. Add the onion, garlic, and

chili peppers and cook, stirring, for 5 to 7 minutes. Add the water, rice,

parsley, cumin, salt and pepper and bring to a simmer over medium high heat.

Stir, cover, and cook over medium low heat for about 12 minutes.

 

3.Stir in the spinach and cilantro and cook over low heat until the rice is

tender, 4 to 5 minutes. Remove from the heat, fluff the rice, and let stand for

5 to 10 minutes before serving.

 

 

PER SERVING: Calories 246 (22% from fat); 6g Total Fat; 2g Fiber (5 WW POINTS)

 

TIP - To learn more about the green poblano see

http://www.chef-recipes.com/pablano.htm (picture).

 

Description:

" Vegan "

Source:

" 150 Vegan Favorites 1998 "

Yield:

" 4 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 246 Calories; 6g Fat (20.9% calories from

fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 289mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat.

 

NOTES : Called arroz verde in Spanish, this dish is a pleasing combination of

roasted chilies, spinach, herbs and rice. For a variation, try basmati or

jasmine rice.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 0

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