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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (102g) Recipe makes 6 servings The following items or measurements are not included below: reduced-sodium fat-free chicken broth |
||
| Calories 283 | ||
| Calories from Fat 44 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.9g | 7% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 200mg | 8% | |
| Potassium 148mg | 4% | |
| Total Carbohydrate 53.9g | 17% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 1.6g | ||
| Protein 4.8g | 9% | |
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 large jalapeno, seeded and minced
- 2 cloves garlic, minced
- 2 cups white rice (Japanese best)
- 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
- 1 (4 ounce) can diced green chilies (mild)
- 1/2 teaspoon salt
- 3/4 cup lightly packed chopped cilantro
Directions
1
In a large heavy saucepan, heat oil over medium high heat.2
Add onion and cook 2 minutes.3
Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.4
Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.5
Pour in broth and 1 can water and bring to a boil.6
Stir in chiles and salt.7
Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.8
Stir in cilantro just before serving.
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- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > Asian
- Preparation > Time to Make > < 60 mins
- Occasion > Seasonal > Spring
Featured Reviews for This Recipe
From: FlipXican77
On Jun 27, 2009
Perfectly paired with Southwestern Chicken. My Partner LOVES cilantro, and stamped it KEEPER. Thanks Izzy.
From: Sarah Mc
On Jun 8, 2009
This was perfect for the Cilantro Lime Chicken I made! It was excellent, although I took everyone's suggestion and left the green chilies out. It was spicy enough with the jalepeno! The only change I made was I added some lime juice with the chicken broth so the flavor cooked into the rice.
From: Sue L
On May 20, 2002
Fragrant and delightful, I found this rice to be a great change of pace from the usual tomatoey-gunky Spanish rice one comes to expect when having a Southwestern or Mexican meal. I found I didn't require the called for amount of olive oil, as I just sprayed the pan with olive oil spray and made do, as a low-fat alternative. Also, when the rice was finished, it was slighty wet, which may have been due to the type rice I used, but in any case, I remedied it by placing a clean towel between the lid of the pan and securing tightly and allowing it to rest for 10-15 minutes while the towel absorbed the excess moisture. At that point the rice was light and fluffy as could be! 
Great rice recipe, Izzy, it went well with chicken fajitas and my sizzling chile garden salsa...my husband just loves this- and I'm sure I'll make this often to get on his good side! 
From: diest
On Dec 25, 2006
I really liked this rice. I made this to go with my Spanish style roast pork for Christmas - I used a combo of fresh jalapeno/serrano peppers & scallions and added a can of drained black beans. I did not have a can of green chiles on hand so I omitted it. I can definately see this as a side dish or in a burrito. Thanks for posting this!
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