TLC Cooking "Green Rice Pilaf"

Green Rice Pilaf

Green Rice Pilaf

YIELD Makes 4 to 6 servings
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INGREDIENTS

2	tablespoons vegetable oil
1	cup uncooked long-grain white rice (not converted)
1/4	cup finely chopped white onion
2	fresh poblano or Anaheim chilies*, roasted, peeled, seeded, deveined and chopped
6	thin green onions, thinly sliced
1	clove garlic, minced
1/4	teaspoon salt
1/4	teaspoon ground cumin
1‑3/4	cups chicken broth
1‑1/2	cups shredded queso Chihuahua or Monterey Jack cheese, divided
1/3	cup coarsely chopped fresh cilantro
Cilantro sprig for garnish

*Chilies can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Preheat oven to 375°F. Heat oil in large skillet over medium heat until hot. Add rice. Cook and stir 2 minutes or until rice turns opaque.
Add white onion; cook and stir 1 minute. Stir in chilies, green onions, garlic, salt and cumin; cook and stir 20 seconds.
Stir in broth. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes or until rice is almost tender.*
*For plain green rice, complete recipe from this point as follows: Cook rice in skillet 2 to 4 minutes more until tender. Stir in chopped cilantro just before serving; omit cheese.
Remove skillet from heat. Add 1 cup cheese and chopped cilantro; toss lightly to mix. Transfer to greased 1-1/2-quart baking dish; top with remaining 1/2 cup cheese.
Bake, uncovered, 15 minutes or until rice is tender and cheese topping is melted. Garnish, if desired.

This recipe appears in: Mexican

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