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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Stir in the cilantro, chiles, and lemon rind at the end for the best flavor. Ingredients:
2 tablespoons butter |
1 cup thinly sliced leek |
1 tablespoon minced garlic |
2 cups uncooked long-grain rice |
4 cups fat-free, less-sodium chicken broth |
1/4 cup fresh lemon juice |
3/4 teaspoon salt |
1/4 teaspoon ground coriander |
1/8 teaspoon saffron threads, crushed |
1/4 cup chopped fresh cilantro |
1/4 cup canned chopped green chiles, undrained |
1 teaspoon grated lemon rind |
Directions:
1. Melt butter in a large nonstick skillet over medium heat. Add leek; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 1 minute, stirring constantly. Add rice, and cook 1 minute, stirring constantly. Add broth and next 4 ingredients (through saffron); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until rice is tender and liquid is absorbed. Stir in cilantro, chiles, and rind.
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