Green Rice Pilaf
|Vegetable oil||2 Tablespoon|
|Uncooked long grain rice||1 Cup (16 tbs) (Not Converted Variety)|
|Chopped white onion||1⁄4 Cup (4 tbs)|
|Poblano/Anaheim chiles||2 (Use Fresh Chiles)|
|Thin green onions||6 , sliced|
|Garlic||1 Clove (5 gm)|
|Chicken broth||1 3⁄4 Cup (28 tbs)|
|Shredded monterey jack cheese||1 1⁄2 Cup (24 tbs)|
|Chopped cilantro||1⁄3 Cup (5.33 tbs)|
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.