Directions:
- Blend cilantro and 3 cups chicken broth.
- In a medium saucepan, place rice and then add cilantro and broth mixture. Cook, stirring, until rice is cooked “al dente”.
- In a large deep skillet, heat olive oil. Add garlic and onion and cook until golden.
- Add cooked rice to skillet and combine.
- Stir in cream, parmesan cheese and Pisco. Cook, while stirring, for 5 minutes.
- Add 1 cup chicken broth (or more, if necessary for a flowing consistency).
- Salt and pepper to taste. Serve sprinkled with chopped cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.93 Kcal (2022 kJ) | ||
| Calories from fat | 158.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.63g | 27% | |
|---|---|---|---|
| Cholesterol | 34.73mg | 12% | |
| Sodium | 807.6mg | 34% | |
| Potassium | 198.64mg | 4% | |
| Total Carbs | 57.07g | 19% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 9.33g | 19% | |
| Vitamin C | 14.3mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 122.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 152.64 Kcal (639 kJ) | ||
| Calories from fat | 50.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 27% | |
|---|---|---|---|
| Cholesterol | 10.98mg | 12% | |
| Sodium | 255.27mg | 34% | |
| Potassium | 62.79mg | 4% | |
| Total Carbs | 18.04g | 19% | |
| Sugars | 0.2g | 3% | |
| Dietary Fiber | 0.36g | 4% | |
| Protein | 2.95g | 19% | |
| Vitamin C | 4.5mg | 24% | |
| Calcium | 38.7mg | 12% | |
* 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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