 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I'm not sure of the origins of this recipe. I found it hand-written in my files. Great with chicken fajitas. I like to use cumin seed instead of powder and to add a squeeze of lime after cooking. Ingredients:
1 small onion, finely chopped |
3 garlic cloves, minced |
2 teaspoons butter |
1 cup long grain rice |
2 jalapenos, seeded chopped |
2 cups broth |
1/2 teaspoon cumin |
1 tablespoon cilantro |
1/4 teaspoon salt |
Directions:
1. In saucepan, saute onion and garlic in butter until tender.
2. Add rice and jalapenos and toss to coat.
3. Stir in broth, cumin and salt; bring to a boil.
4. Reduce heat; cover and simmer 18-22 min or til tender.
5. Add cilantro and fluff with a fork.
|
|