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Nutrition Facts
Serving Size 1 (348g) Recipe makes 2 servings
Calories 482
Calories from Fat 79		(16%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 4.4g	22%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 1472mg		61%
Potassium 362mg		10%
Total Carbohydrate 86.2g		28%
	Dietary Fiber 3.3g	13%
	Sugars 4.8g
Protein 12.1g		24%
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Cilantro Serrano Chile Rice

Recipe #117750 | 30 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: ericshepherd
Apr 18, 2005

Goes with Filet Mignon with Avocado and Sea Salt; I made it with black rice (Forbidden Rice) and it was a great subsitution. The taste of the black rice, slightly nutty, goes very well with the flavors. I also substituted jalepeno for the serrano, as the serrano chiles were not available.

SERVES 2 (change servings and units)

Ingredients

1 3/4 cups chicken stock (recommend Pacific Organic)
1 teaspoon salt
1 cup aromatic white rice (Texmati)
1 tablespoon softened unsalted butter
1/2 medium white onion, minced
2 serrano chilies, stemmed, seeded, and minced
1/4 cup minced cilantro leaf

Directions

1
Use a one-quart saucepan over high heat. Combine chicken stock, salt and rice. Bring the mixture to a boil and stir well. Cover the pan and reduce heat to very low. Simmer until all the water is absorbed, 15-18 minutes. (Warning - black rice takes MUCH longer. Don't put the steaks in until the rice is pretty much done if you're using black rice).
2
Combine the butter, onion, chile, and cilantro in a small bowl. Stir this mixture into the hot rice until butter melts. Cover the pan and let it stand for five minutes. Serve.