Directions:
- Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt.
- Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes). Let stand for 5-10 minutes.
- Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork.
- Variation with Peas:.
- Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.23 Kcal (1303 kJ) | ||
| Calories from fat | 21.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 4% | |
|---|---|---|---|
| Sodium | 12405.32mg | 517% | |
| Potassium | 74.96mg | 2% | |
| Total Carbs | 58.17g | 19% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 0.42g | 1% | |
| Vitamin C | 8mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 16.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 289.98 Kcal (1214 kJ) | ||
| Calories from fat | 20.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.24g | 4% | |
|---|---|---|---|
| Sodium | 11558.63mg | 517% | |
| Potassium | 69.85mg | 2% | |
| Total Carbs | 54.2g | 19% | |
| Sugars | 0.6g | 3% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 0.39g | 1% | |
| Vitamin C | 7.4mg | 13% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.4mg | 2% | |
* 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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