Arroz Verde

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
517
FAT
46%
CHOL
0%
SOD
4%

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Ingredients for 4 servings

1 clove garlic, peeled and crushed

1 cup parsley leaves

1 small onion, coarsely chopped

Coarse salt and freshly ground pepper to taste

3 fresh poblano chilies, peeled and chopped Approximately

2 cups arborio rice

4 cups chicken stock, boiling

1/4 cup olive oil

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