Green Rice III

Vegetarian
Gluten Free
Dairy Free
Health score
21%
Green Rice III
35 min.
6
282kcal

Suggestions

Looking for a vibrant and nutritious side dish to complement your meal? Look no further than this delightful Green Rice III! Perfect for those following a vegetarian, gluten-free, or dairy-free diet, this recipe is both versatile and packed with flavor. In just 35 minutes, you can serve up a beautiful dish that's not only visually stunning with its green hues but also brimming with health benefits. Each serving comes in at a modest 282 calories, making it a guilt-free addition to any table.

The star of this recipe is the green rice itself, a verdant blend of long-grain rice, cilantro, parsley, and green onions. The use of chicken broth adds a depth of flavor that's hard to beat, while a hint of sherry and a touch of heat from the jalapeno peppers elevate this dish from ordinary to extraordinary. The method is straightforward, requiring just a bit of patience as the rice cooks to perfection. The result is a fragrant, fluffy rice that's a feast for the senses.

Whether you're looking to add a pop of color to your plate or seeking a healthier alternative to traditional rice dishes, Green Rice III is sure to please. Its simplicity makes it a perfect side for a wide range of meals, from grilled meats to vegetarian feasts. So why not give this recipe a try and experience the joy of cooking up a storm in your kitchen? Your taste buds will thank you!

Ingredients

  • teaspoon pepper black
  • cups chicken broth 
  • 0.5 cup cilantro leaves minced
  • bunches spring onion separated sliced
  •  jalapeno minced seeded
  • tablespoons olive oil 
  • 0.5 cup parsley minced
  • cups rice long-grain uncooked
  • servings salt to taste
  • tablespoons cooking sherry 
  • 1.5 cups water 

Equipment

  • frying pan

Directions

  1. Heat olive oil in a large skillet over medium heat.
  2. Saute the white parts of the green onions with the jalapenos for 5 minutes; do not brown.
  3. Stir in the sherry, rice, salt and pepper.
  4. Pour in the broth and water; bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes.
  5. Fluff with a fork and stir in cilantro, parsley and tops of green onions.
  6. Transfer to a warm serving dish and serve immediately.

Nutrition Facts

Calories282kcal
Protein7.74%
Fat17.49%
Carbs74.77%

Properties

Glycemic Index
39.36
Glycemic Load
29.96
Inflammation Score
-6
Nutrition Score
11.960434851439%

Flavonoids

Catechin
0.04mg
Epicatechin
0.03mg
Hesperetin
0.02mg
Naringenin
0.02mg
Apigenin
10.78mg
Luteolin
0.12mg
Kaempferol
0.18mg
Myricetin
0.74mg
Quercetin
1.81mg

Nutrients percent of daily need

Calories:281.99kcal
14.1%
Fat:5.33g
8.2%
Saturated Fat:0.78g
4.9%
Carbohydrates:51.25g
17.08%
Net Carbohydrates:49.82g
18.12%
Sugar:0.89g
0.99%
Cholesterol:1.57mg
0.52%
Sodium:495.69mg
21.55%
Alcohol:0.51g
100%
Alcohol %:0.29%
100%
Protein:5.3g
10.6%
Vitamin K:106.99µg
101.9%
Manganese:0.79mg
39.34%
Vitamin C:14.05mg
17.03%
Selenium:9.73µg
13.9%
Vitamin A:644.63IU
12.89%
Copper:0.18mg
9.05%
Phosphorus:83.19mg
8.32%
Vitamin E:1.06mg
7.04%
Vitamin B5:0.69mg
6.88%
Vitamin B6:0.14mg
6.78%
Vitamin B3:1.35mg
6.75%
Iron:1.09mg
6.03%
Magnesium:23.01mg
5.75%
Fiber:1.43g
5.71%
Zinc:0.84mg
5.61%
Vitamin B2:0.09mg
5.56%
Folate:19.85µg
4.96%
Vitamin B1:0.07mg
4.78%
Potassium:161.38mg
4.61%
Calcium:38.38mg
3.84%
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