Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Arroz Verde #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1/2 Medium-size onion
2 Stalks celery
1/2 Poblano chile
1 Clove, large garlic
2 Tablespoon(s) Oil
1 Cup(s) Long-grain rice
2/3 Cup(s) Chicken stock, see index
1 Teaspoon(s) Salt
5 Ounce(s) Frozen peas, defrosted
2 Carrots, peeled & cut in 1/8
inch dices
Directions:
Place the onion, celery, chile and garlic in a small saucepan with 1
cup water. Bring to a simmer over medium heat and cook until the
vegetables are tender, 10 to 15 minutes. Let the mixture cool until
lukewarm, then puree in a blender or food processor. Set aside. Heat
the oil in a small saucepan and fry the raw rice gently over in order
to cook evenly without burning. Stir in the pureed vegetables and the
liquid. Add the chicken stock and salt. Bring to a boil, stir once,
and reduce heat to low. Cover and cook, undisturbed, for 10 to 12
minutes. Add the peas and carrots without stirring. Replace the cover
and continue cooking for 10 to 15 minutes or until the rice is tender
and the liquid is absorbed. Stir with a fork before serving to fluff
the rice and mix the vegetables through. LOPEZ Y GONZALEZ LEE ROAD,
CLEVELAND HEIGHTS. WINE: RED RIOJA From the <Micro Cookbook
Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 108
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 444mg
Potassium: 172.7mg
Carbohydrates: 13.8g
Fiber: 2.2g
Sugar: 2.8g
Protein: 2.3g


Scale this recipe to Servings [?]