1 small white
onion, peeled and quartered
Place onions, chiles, garlic, cilantro, and 1 cup stock in a blender. Blend, strain, and season with salt and pepper.
Rinse and drain rice. Heat oil in a heavy pot over medium-low heat. Add rice and sauté, stirring constantly, for 2 minutes. Add sauce and remaining 1 cup stock. Cover and simmer for 20 minutes. Remove pot from heat, but keep covered, allowing rice to cook for another 10 minutes.
Per Serving: 236 Calories; 4g Fat (15.5% calories from fat); 1g Saturated Fat; 5g Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1079mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat.
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