| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Side dish, Mexican, Rice, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | c | White rice |
| 1/4 | c | Onions, chopped |
| 2 | Pablano chillies, roasted, peeled, deseeded & chopped | |
| 6 | Green onions, thinly sliced | |
| 1 | Garlic clove, minced | |
| 1/4 | ts | Salt |
| 1/4 | ts | Cumin |
| 1 3/4 | c | Vegetable broth |
| 1/3 | c | Cilantro, coarsely chopped |
INSTRUCTIONS
Preheat oven to 375F. Heat oil in a wok over medium heat until hot. Add rice & cook, stirring, for 2 minutes or until rice turns opaque. Add the onions, cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook & stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower the heat & simmer, covered, for 15 minutes or until the rice is almost tender. Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake uncovered for 15 minutes or until the rice is tender. Garnish with cilantro & serve hot. Posted by Joell Abbott. Adapted Recipe. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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