Directions:
- Place chilies in a 10- by 15-inch baking pan. Broil 2 to 3 inches from heat, turning occasionally, until charred all over, about 15 minutes. Let stand until cool enough to handle. Pull off and discard skins, stems, and seeds.
- In a blender or food processor, whirl roasted chilies, lettuce, cilantro, tomatillos, green onions, and garlic until smooth. Pour the purée into a 1-quart glass measure and add enough broth to make 3 cups.
- In a 2- to 3-quart pan over medium-high heat, frequently stir rice in oil until opaque, 3 to 4 minutes.
- Stir in chili mixture and 1/2 teaspoon salt. Bring to a boil over high heat; cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes.
- Stir with a fork, and add more salt to taste. Mound rice on a platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.9 Kcal (1335 kJ) | ||
| Calories from fat | 248.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.62g | 42% | |
|---|---|---|---|
| Sodium | 1181.68mg | 49% | |
| Potassium | 706.79mg | 15% | |
| Total Carbs | 18.19g | 6% | |
| Sugars | 7.41g | 30% | |
| Dietary Fiber | 6.83g | 27% | |
| Protein | 3.78g | 8% | |
| Vitamin C | 194.7mg | 324% | |
| Iron | 1.5mg | 9% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 87.24 Kcal (365 kJ) | ||
| Calories from fat | 67.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 42% | |
|---|---|---|---|
| Sodium | 323.25mg | 49% | |
| Potassium | 193.34mg | 15% | |
| Total Carbs | 4.98g | 6% | |
| Sugars | 2.03g | 30% | |
| Dietary Fiber | 1.87g | 27% | |
| Protein | 1.03g | 8% | |
| Vitamin C | 53.3mg | 324% | |
| Iron | 0.4mg | 9% | |
| Calcium | 17.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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