Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large tomatillos (about 3/4 lb)
- 2 tablespoons water
- 1/3 cup minced fresh cilantro
- 4 teaspoons minced seeded jalapeno peppers
- 1/2 teaspoon salt
- 1 clove garlic, minced
- 1 1/4 cups uncooked long grain rice
Directions
Discard husks and stems from the tomatillos.
Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain.
Combine the tomatillos and 2 teaspoons water in a blender and process until smooth.
Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups.
Combine the tomatillo mixture, cilantro, jalapeno, salt and garlic in a saucepan, and bring to a boil.
Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Remove from heat, and fluff with fork.
Category:Guatemalan Recipes
Category:Guatemalan Vegetarian