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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe came from my beautiful daughter, Nerdles, who got it from a Better Homes and Garden magazine. Thanks Nerdles :) Love ya Baby Girl Ingredients:
1 tablespoon vegetable oil |
1/2 cup onion, chopped |
2 garlic cloves, minced |
1 teaspoon ground ancho chili pepper |
1/4 teaspoon kosher salt |
1 cup long grain rice |
1 (14 ounce) can chicken broth, reduced sodium |
3/4 cup salsa |
1/4 cup water |
1/2 cup cilantro, finely snipped |
Directions:
1. In a medium saucepan, heat oil over medium-high heat.
2. Add onion, garlic, ancho chili pepper, and kosher salt; cook for 2 minutes.
3. Stir in uncooked rice; cook and stir for 1 minute.
4. Add chicken broth, salsa and water.
5. Bring to a boil; reduce heat.
6. Simmer, covered, for about 20 minutes or until rice is tender.
7. Remove pan from heat. Remove lid.
8. Cover pan with a clean kitchen towel; replace lid.
9. Let stand for 5 minutes to let the towel absorb any excess moisture.
10. Remove lid and towel, add cilantro; fluff rice with fork.
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