Total Time
Prep 10 mins
Cook 30 mins

I found this recipe on smartsource.dom and revised it. It is unbelievably good; it's packed with flavour. If you are a cilantro lover, this is something you can't miss.

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 large jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 2 cups white rice (Japanese best)
  • 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
  • 1 (4 ounce) candiced green chilies (mild)
  • 12 teaspoon salt
  • 34 cup lightly packed chopped cilantro


  1. In a large heavy saucepan, heat oil over medium high heat.
  2. Add onion and cook 2 minutes.
  3. Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
  4. Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
  5. Pour in broth and 1 can water and bring to a boil.
  6. Stir in chiles and salt.
  7. Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
  8. Stir in cilantro just before serving.


Most Helpful

Fragrant and delightful, I found this rice to be a great change of pace from the usual tomatoey-gunky Spanish rice one comes to expect when having a Southwestern or Mexican meal. I found I didn't require the called for amount of olive oil, as I just sprayed the pan with olive oil spray and made do, as a low-fat alternative. Also, when the rice was finished, it was slighty wet, which may have been due to the type rice I used, but in any case, I remedied it by placing a clean towel between the lid of the pan and securing tightly and allowing it to rest for 10-15 minutes while the towel absorbed the excess moisture. At that point the rice was light and fluffy as could be! :) Great rice recipe, Izzy, it went well with chicken fajitas and my sizzling chile garden husband just loves this- and I'm sure I'll make this often to get on his good side! ;)

Sue Lau May 20, 2002

UPDATE: This is a staple in our house - make it all the time. Always use all chicken stock - no water - better that way! Also add in a variety of other peppers (fresh green chile's etc.) and always use the larger can of roasted green peppers. LOVE IT!!! PS... 2 C rice makes enough for a large crowd. Cut down if small family..... PREV: Made this with Basmati rice and it was really really good! Served it for dinner with good friends. The wife saw my leftovers and asked to take some home! That's how good it was!

Gidget265 March 01, 2014

A little disappointed after reading all the rave reviews. I left out the chiles as I thought some family members may not like them, and I was probably a little short on the cilantro, but didn't find this spicy at all. In fact if I were to make this again, I would half the rice and leave the seasonings the same(maybe even more cilantro) and just use the can of broth with no added water.

rjoyce1 August 15, 2011

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