Method:Boiling

1. Formula

1. 2 tablespoons vegetable or olive oil
2. 1 white onion, cut into 1/4 inch dice
3. 2 cloves garlic, minced
4. 1 1/2 cups long-grain rice
5. 2 1/2 cups homemade or low-sodium canned chicken or vegetable stock, or water
6. 1/2 cup finely chopped fresh cilantro
7. 1 poblano chile, seeded and finely chopped
8. Coarse salt and freshly ground pepper

2. Nutrition Information

• Calories: 226 kcal
• Carbohydrates: 40 g
• Dietary Fiber: 1 g
• Fat: 5 g
• Protein: 4 g
• Sugars: 1 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Heat oil in a large saucepan over medium heat. Add onion; cook until it is soft and translucent, about 8 minutes. Add garlic; cook 2 minutes. Add rice, and stir to coat. Add stock, and bring to a boil; reduce heat to a simmer. Cover, and cook until rice is tender, about 15 minutes.
2. Turn off heat; let stand, covered, until liquid is absorbed, 5 to 10 minutes. Fluff with a fork; stir in cilantro and poblano. Season with salt and pepper. Serve hot.

4. Remark