| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | January 199 | 1 | servings | |
INGREDIENTS
| 1 | sm | Onion; chopped fine |
| 1 | tb | Vegetable oil |
| 1 | lg | Garlic clove; minced |
| A; (4-ounce) can mild | ||
| ; green chiles, | ||
| ; drained and chopped | ||
| 1/2 | c | Long-grain white rice |
| 3/4 | c | Low-salt chicken broth |
| 1 | Scallion green; sliced thin, if | |
| ; desired |
INSTRUCTIONS
In a small heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in garlic, chiles, and rice and cook, stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in scallion green. Serves 2. Gourmet January 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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