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Green Rice Pilaf

This recipe is part of the recipe for Chicken Mole

Yield

Makes 4 to 6 servings

Ingredients

2 tablespoons vegetable oil
1 cup raw long-grain white rice (not converted)
1/4 cup finely chopped white onion
2 fresh poblano or Anaheim chilies, roasted, peeled, seeded, deveined, 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
1/3 cup coarsely chopped fresh cilantro
Cilantro sprig for garnish

Preparation

  1. 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.
  2. Add white onion; cook and stir 1 minute. Stir in chilies, green onions, garlic, salt and cumin; cook and stir 20 seconds.
  3. 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.*
  4. 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.
  5. Bake, uncovered, 15 minutes or until rice is tender and cheese topping is melted. Garnish, if desired.

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