Tuesday, March 24, 2009
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
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 chilies 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
Delicious with baked chicken!!