Recipe ingredients
- 2 tablespoon olive oil
- 1 cup white rice
- 1/4 cup onions, chopped
- 2 poblano chillies, roasted, peeled, deseeded and chopped
- 6 green onions, thinly sliced
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1 3/4 cup vegetable broth
- 1/3 cup cilantro, coarsely chopped
Recipe method
- Preheat oven to 375F. Heat oil in a wok over medium heat until hot.
- Add rice and cook, stirring, for 2 minutes or until rice turns opaque.
- Add the onions, cook and stir for 1 minute.
- Stir in green onions, garlic, salt and cumin. Cook and stir for 20 seconds.
- Stir in broth and bring to a boil over high heat.
- Lower the heat and simmer, covered, for 15 minutes or until the rice is almost tender.
- Remove skillet from heat and transfer to greased 1 1/2 qt. baking dish.
- Bake uncovered for 15 minutes or until the rice is tender.
- Garnish with cilantro and serve hot.
Other mexican recipes:
Arroz verde recipe
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