Recipe by Izzy Knight
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.
Top Review by Sue Lau
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 salsa...my husband just loves this- and I'm sure I'll make this often to get on his good side! ;)
- 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)
- 1⁄2 teaspoon salt
- 3⁄4 cup lightly packed chopped cilantro
Directions See How It's Made
- In a large heavy saucepan, heat oil over medium high heat.
- Add onion and cook 2 minutes.
- Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
- Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
- Pour in broth and 1 can water and bring to a boil.
- Stir in chiles and salt.
- Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
- Stir in cilantro just before serving.