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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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For a spicier rice, stir in a chopped, seeded jalapeno and use the whole can of green chilis. Ingredients:
1 tbs. margarine or butter |
1/2 cup finely chopped onion |
2 cloves garlic, minced |
1 can (10 3/4 oz.) condensed chicken broth |
1 1/4 cups quick-cooking rice, uncooked |
3 tbs. chopped green chilis |
1/4 cup chopped fresh parsley. |
Directions:
1. In a 2- quart saucepan over medium heat, in hot margarine, cook onions and garlic until onion is tender, stirring occasionally.
2. Add broth. Heat to a boil. Add rice and green chilis. Cover and remove from heat. Let stand 5 minutes or until most of the liquid is absorbed. Stir in parsley. Fluff with fork before serving.
3. Makes 3 cups.
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