Ingredients
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2 tablespoons olive oil
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1 small onion, chopped
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1 large jalapeno, seeded and minced
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2 cloves garlic, minced
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2 cups white rice (Japanese best)
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1 (4 ounce) can diced green chilies (mild)
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1/2 teaspoon salt
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3/4 cup lightly packed chopped cilantro
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1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
Instructions
- 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.