Green Rice Pilaf Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Long grain rice | 1 Cup (16 tbs), uncooked | |
| 1/4 cup chopped white onion | ||
| Poblano | 2 | |
| 6 thin green onions, sliced | ||
| Garlic | 1 Clove (5gm) | |
| Salt | 1/4 Teaspoon | |
| Cumin | 1/4 Teaspoon | |
| Chicken broth | 1 3/4 Cup (16 tbs) | |
| Shredded monterey jack cheese | 1 1/2 Cup (16 tbs) | |
| Cilantro | 1/3 Cup (16 tbs), chopped | |
Directions
Preheat the oven to 375 degrees.
Heat the oil in a large skillet over medium heat.
Add the rice; cook for 2 minutes or until rice is opaque, stirring constantly.
Add the white onion; cook for 1 minute, stirring constantly.
Add the chiles, green onions, garlic, salt and cumin; cook for 20 seconds, stirring constantly.
Stir in the chicken broth.
Bring to a boil.
Reduce heat to low and simmer, covered, for 15 minutes or until rice is almost tender.
Remove from heat.
Stir in 1 cup of the cheese and the cilantro.
Toss lightly to mix.
Remove to a greased 1 1/2 quart baking dish.
Top with the remaining cheese.
Bake, uncovered, for 15 minutes or until browned and bubbly.
Heat the oil in a large skillet over medium heat.
Add the rice; cook for 2 minutes or until rice is opaque, stirring constantly.
Add the white onion; cook for 1 minute, stirring constantly.
Add the chiles, green onions, garlic, salt and cumin; cook for 20 seconds, stirring constantly.
Stir in the chicken broth.
Bring to a boil.
Reduce heat to low and simmer, covered, for 15 minutes or until rice is almost tender.
Remove from heat.
Stir in 1 cup of the cheese and the cilantro.
Toss lightly to mix.
Remove to a greased 1 1/2 quart baking dish.
Top with the remaining cheese.
Bake, uncovered, for 15 minutes or until browned and bubbly.
Chef
