| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
California |
Rice |
8 |
Servings |
INGREDIENTS
| 1 |
|
Onion; diced |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Vegetable oil |
| 1/2 |
c |
Minced parsley |
| 2 |
c |
Long-grain white rice |
| 4 1/2 |
c |
Chicken stock |
| 2 |
ts |
Salt |
| 8 |
|
Green onions; minced |
| 1/2 |
c |
Minced cilantro |
| 1 |
cn |
(3.5-oz) diced green chiles |
INSTRUCTIONS
gunterman@ccmailpc.ctron.com Recipe By: the California Culinary Academy
1. In a medium saucepan over medium heat, saute onion and garlic in oil
until softened and translucent (3 to 4 minutes). Stir in parsley, rice,
chicken stock, and salt.
2. Cover and simmer over low heat until all liquid is absorbed (18 to 20
minutes). Remove from heat and stir in green onions, cilantro, and diced
green chiles. Serve warm. Serves 8.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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