Green Rice With Pimento Recipe

Summary

Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings10
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Celery ribs4
 Bell pepper1 (Whole)
 Shallots1 Bunch (100 gm)
 Parsley sprigs4
 Canned chicken broth27 1⁄2 Ounce, heated (2 Cans, 13 3/4 Ounce Each)
 Canned pimento4 Ounce, chopped (1 Small Can)
 Garlic pod1 , crushed
 Canned mushroom pieces4 Ounce (1 Can)
 Raw rice2 Cup (32 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 164 Calories from Fat 7

% Daily Value*

Total Fat 0.79 g1.2%

Saturated Fat 0.22 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 117.2 mg4.9%

Total Carbohydrates 34 g11.4%

Dietary Fiber 0.85 g3.4%

Sugars 1.1 g

Protein 5 g9.9%

Vitamin A 11.7% Vitamin C 39.5%

Calcium 2% Iron 4.9%

*Based on a 2000 Calorie diet

Directions

Blend vegetables in blender.
Add to heated broth.
Add seasonings and mushrooms.
Pour over raw rice in long pyrex baking dish.
Cover with foil and bake at 400 degrees for a few minutes, about 5 minutes.
Remove foil and bake at 350 degrees for 25 to 30 minutes.
Serves 10 to 12.
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