MEXICALI RICE PILAF
This Salsa-Flavored Rice is perfect with seafood or poultry entrees. When made with vegetable stock, it is a good vegetarian dish and is flavorful enough to stand on its own as an entrée.
Cooking Time: 16 or more minutes
Yield: 4 servings
2 cups chicken or vegetable broth or stock
1 cup uncooked long-grain rice
½ cup parched, peeled and chopped green chiles (2 to 4 chiles or 1, 4 oz can)
½ cup chopped Spanish onion
½ cup chopped tomato
1 clove garlic, minced
Salt to taste (may not be needed, depending on the broth or stock used)
- Bring the stock to a boil in a 3 qt. saucepan with a close-fitting cover. Add the rice, chiles, onion, tomato and garlic. Taste to determine the need for salt.
- Reduce the heat, cover and simmer for 15 minutes or until all the liquid is absorbed. Taste and adjust the seasonings. Serve hot.
Per Serving: Calories 219, Protein 6 g, Carbohydrates 45 g, Fiber 2 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 60 mg.