| 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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