Southwestern Green Rice Pilaf |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
My favorite rice to serve with enchiladas. Can be doubled and tripled to feed a crowd. Ingredients:
2 t vegetable or olive oil |
1 c raw long-grain white rice (not instant or converted) |
1/2 c finely chopped white onion |
1 fresh poblano or anaheim chile, roasted, peeled, seeded, deveined and chopped or 4 oz can chopped chilies |
6 thin green onions, thinly sliced |
1 clove garlic, minced (more if you like garlic!) |
1/4 t salt |
1/4 t cumin |
1 3/4 c chicken or vegetable broth |
1 1/2 c shredded mexican cheeses |
1/2 c coarsely chopped cilantro |
Directions:
1. Preheat oven to 375.
2. Heat oil in large skillet over medium heat until hot.
3. Add rice. Cook and stir 2 minutes or until rice turns opaque.
4. Add white onlion, cook and stir one minute.
5. Stir in chilies (I use canned unless it is chile season and I can buy them already roasted), green onlons, garlic, salt and cumin; cook and stir 20 seconds.
6. Stir in broth. (I prefer chicken broth but make this with vegetable broth for my vegetarian friends).
7. Bring to a boil over high heat then turn heat to low. Cover and simmer 15 minutes until rice is almost tender.
8. Remove skillet from heat. Add 1 cup cheese and chopped cilantro; toss lightly to mix.
9. Transfer to a greased 1 1/2 quart baking dish; top with remaining 1/2 cup cheese.
10. Bake, uncovered, 15 minutes or until rice is tender and cheese topping is melted. Garnish, if desired, with cilantro.
11. This recipe may be easily doubled or tripled. For potlucks, keep warm in a crockpot.
|
|