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Categories:
onion canola oil long grain rice chicken broth green chilies pepper ground cumin garlic salt Mozzarella cheese fresh cilantro
Viewed: 81 - Published at: 2 years agoIngredients
- 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
Method
- In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes or until lightly browned.
- 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.
- 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.
