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    You are in: Home / Low-cholesterol / Mexican Green Rice Recipe
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    Mexican Green Rice

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 29, 2010

      I'm not going to rate this since I made a few changes and hate it when people make changes and then rate it low! :O) I used a red onion and red peppers instead of the poblano. I also used brown jasmine rice and threw in some vegetarian chicken nuggets. While I thought it was pretty good, my husband wasn't crazy about it. Thanks so much for sharing!

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    • on February 17, 2007

      What a way to get my husband to eat his spinach, he didn't even question the green stuff. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2006

      Good way to sneak spinach past the kidos lips! I used chicken broth and green onion but that was the only change i made. This would be more tradional and better if the rice were fried in the oil til browned, add rest of the dry inged for a few minutes, then the liquid, cover tightly, lower heat and simmer for 15 min. I would have given more stars but the directions are confusing. Add rice x2 and the cooking time is over 30 min??? My rice was done before I got to the 'add spinach' step.... Thanks for sharing your recipe.

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    • on October 09, 2005

      Rice lover take a look at this one. I used 6 cups spinach and an ancho sundried pepper in place of the poplano. Lots of flavor! I did have to cook it for 5 more minute then called for.

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    Nutritional Facts for Mexican Green Rice

    Serving Size: 1 (230 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 261.4
     
    Calories from Fat 56
    21%
    Total Fat 6.2 g
    9%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 315.7 mg
    13%
    Total Carbohydrate 46.6 g
    15%
    Dietary Fiber 4.1 g
    16%
    Sugars 1.4 g
    5%
    Protein 5.1 g
    10%

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