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Categories:Viewed: 25 - Published at: 6 years ago
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
Method
- In a large heavy saucepan, heat oil over medium high heat.
- Add onion and cook 2 minutes.
- Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
- Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
- Pour in broth and 1 can water and bring to a boil.
- Stir in chiles and salt.
- Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
- Stir in cilantro just before serving.
