cup chopped fresh cilantro
cup chopped fresh Italian (flat-leaf) parsley
tomatillos, husks removed, rinsed
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
teaspoon chicken bouillon granules
teaspoon salt, if desired
cup finely chopped onion
cloves garlic, finely chopped
cups uncooked converted white rice
In blender, place cilantro, parsley, tomatillos, 2 cups of the broth, the bouillon granules and salt. Cover; blend on medium speed 1 to 2 minutes or until smooth. Set aside.
In 12-inch skillet, heat oil over medium-high heat. Cook and stir onion and garlic in oil 1 to 2 minutes or until onion is soft. Stir in rice; cook 4 to 5 minutes, stirring occasionally, until rice is light brown. Stir in cilantro mixture; cook for 3 to 5 minutes or until incorporated. Stirring occasionally.
Stir in the remaining 1 cup broth. Reduce heat to low. Cover; cook 12 to 15 minutes or until rice is almost tender.
Increase heat to medium. Uncover; cook about 3 minutes or until liquid is absorbed. Let stand 5 minutes before serving.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Progresso® reduced-sodium chicken broth provides a simple addition to delicious cilantro-parsley rice– a wonderful side dish.