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- 1 tablespoon vegetable oil
- 1/2 cup chopped onion (1 medium)
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1 cup reduced-sodium chicken broth or vegetable broth
- 3/4 cup Spicy Salsa Verde or purchased green salsa
- 1 cup long grain white rice
- 1/2 cup finely snipped fresh cilantro
1. In a medium saucepan, heat oil over medium-high heat. Add onion, garlic, and salt; cook about 2 minutes or until onion is tender. Stir in broth and Spicy Salsa Verde; bring to boiling. Stir in uncooked rice; reduce heat. Simmer, covered, for 20 to 30 minutes or until tender.
2. Remove pan from heat. Remove lid. Cover pan with a clean kitchen towel; replace lid. Let stand for 5 minutes to let the towel absorb any excess moisture. Remove lid and towel. Add cilantro; fluff rice with a fork.
Yield: 3-3/4 cup
- 2 cups chopped peeled tomatillos (about 5)
- 2 peeled and seeded avocados
- 1 cup snipped fresh cilantro leaves
- 1/2 cup chopped onion (1 medium)
- 1 seeded and chopped fresh jalapeno chile pepper
- 1/2 water
- 1/3 lime juice
- 1/4 teaspoon salt
1. In a food processor, combine chopped peeled tomatillos, peeled and seeded avocados, snipped fresh cilantro leaves, chopped onion, and seeded and chopped fresh jalapeno chile pepper. Cover and pulse with several on/off turns until all ingredients are finely chopped. Transfer to a medium bowl. Stir in water, lime juice, sugar, and teaspoon salt. Cover and chill for 2 hours to 3 days.
- Servings Per Recipe 3,
- cal. (kcal) 143,
- Fat, total (g) 3,
- carb. (g) 25,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 1,
- pro. (g) 3,
- vit. A (IU) 534,
- vit. C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 81,
- sodium (mg) 242,
- Potassium (mg) 156,
- calcium (mg) 20,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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