Ratings & Reviews
This recipe is...
rich in grains
rich in veggies
lower in fat
lower in sodium
1/3 cup canola oil
3 cups long grain rice
1 medium onion,chopped
5 serrano chili peppers,stemmed and seeded
2 cloves garlic,minced
3/4 cup vegetable stock or water
3 cups Fiesta Salsa (see recipe)
1. Heat the oil in a sauce pan over medium heat. Add the rice, stirring occasionally until golden and crackling, about 5 minutes.
2. Add the onion and serrano chili peppers and cook until the onions just soften. Add the garlic and cook 1 minute more. Add the stock and salsa and mix to combine.
3. Transfer to a 4 quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, about 30-40 minutes
4. Stir and serve hot.
Serving Size: 16 ounces
Number of Servings: 8
|Fat||11 g||Fiber||6 g|
|Protein||8 g||Saturated Fat||1 g|
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