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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I found this recipe on smartsource.dom and revised it. It is unbelievably good; it's packed with flavour. If you are a cilantro lover, this is something you can't miss. Ingredients:
2 tablespoons olive oil |
1 small onion, chopped |
1 large jalapeno, seeded and minced |
2 cloves garlic, minced |
2 cups white rice (japanese best) |
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth |
1 (4 ounce) can diced green chilies (mild) |
1/2 teaspoon salt |
3/4 cup lightly packed chopped cilantro |
Directions:
1. In a large heavy saucepan, heat oil over medium high heat.
2. Add onion and cook 2 minutes.
3. Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
4. Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
5. Pour in broth and 1 can water and bring to a boil.
6. Stir in chiles and salt.
7. Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
8. Stir in cilantro just before serving.
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