Directions:
- In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.
- Blend until smooth.
- In medium saucepan heat olive oil over medium heat. Saute onion until soft, about 2 to 3 minutes. Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes.
- Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.39 Kcal (759 kJ) | ||
| Calories from fat | 133.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.79g | 23% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 179.52mg | 7% | |
| Potassium | 233.84mg | 5% | |
| Total Carbs | 8.95g | 3% | |
| Sugars | 2.76g | 11% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 4.39g | 9% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 0.3mg | 2% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 101.2 Kcal (424 kJ) | ||
| Calories from fat | 74.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 23% | |
|---|---|---|---|
| Cholesterol | 2.01mg | 1% | |
| Sodium | 100.15mg | 7% | |
| Potassium | 130.45mg | 5% | |
| Total Carbs | 4.99g | 3% | |
| Sugars | 1.54g | 11% | |
| Dietary Fiber | 0.65g | 5% | |
| Protein | 2.45g | 9% | |
| Vitamin C | 2.9mg | 9% | |
| Iron | 0.2mg | 2% | |
| Calcium | 14.9mg | 3% | |
* 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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