diced mild green chilies, rinsed and drained to remove sodium
green onions, thinly sliced
chopped fresh cilantro
chopped fresh parsley
Saute onions and cumin seeds in oil in a large pot or ricer, add rice,oregano, salt, if desired, broth, and chilies,in large saucepan or ricer.
Top with water to cover by an inch.
Bring to a boil, uncovered, over high heat. Reduce heat to low; cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Or close lid of ricer and cook. Fluff rice and stir in green onions, cilantro and parsley.