2 tablespoons of vegetable oil
7 ounces of non-cooked long white rice
1.5 ounces of finely chopped white onion
2 grilled Anaheim chilies
6 finely sliced green onions
1 chopped garlic clove
1/4 teaspoon of salt
1/4 teaspoon of ground cumin
1-3/4 cup of chicken broth
2.5 ounces of coarsely chopped cilantro
1 cilantro stem for garnish
1. Preheat oven to 375°F (190°C). Heat the vegetable oil in a large pan at medium heat until hot. Add the rice and stir for 2 minutes or until the rice grains become opaque.
2. Add the chopped white onion and let cook for 1 minute. Stir in the chilies, green onions, garlic, salt and cumin.
3. Incorporate the broth and bring to a boil over high heat. When boiling, reduce the heat to simmer, cover and cook for 15 minutes or until the rice is cooked but still firm.
4. Stir in the chopped cilantro and cook for another 2 to 4 minutes.
Note: Contributed by Gen C.
A cookie baker Sep 21, 2008
Would make this again.
A tasty new take on pilaf.