 |
Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
With its mild heat and full flavors, this side pairs well with a variety of entrees, especially Southwest or Mexican specialties. âSherri Melotik, Oak Creek, Wisconsin Ingredients:
1/4 cup finely chopped onion |
1 tablespoon canola oil |
1 cup uncooked long grain rice |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 can (4 ounces) chopped green chilies |
1 jalapeno pepper, seeded and chopped |
1/2 teaspoon ground cumin |
1/4 teaspoon garlic powder |
1/8 teaspoon salt |
1/2 cup shredded part-skim mozzarella cheese |
1/2 cup minced fresh cilantro |
Directions:
1. In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes or until lightly browned.
2. Add the broth, chilies, jalapeno, cumin, garlic powder and salt. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.
3. Stir in cheese and cilantro. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 375° for 14-16 minutes or until rice is tender. Yield: 6 servings.
|
|