2 Cup (32 tbs) (I Used Jasmine Rice; You May Use Any Regular Uncooked RiceâNot Instant)
Canned chicken broth
14 1⁄2 Ounce
14 1⁄2 Ounce
Canned green chiles
3⁄4 Cup (12 tbs) (Lightly Packed)
In a large deep saucepan, heat 2 tablespoons olive oil over medium high heat. Add 1 small chopped onion and cook, stirring constantly, for 2 minutes. Add 1 finely chopped jalapeno pepper and 2 cloves chopped garlic, and cook for about 2 minutes, stirring constantly, until onion is soft and clear. Add 2 cups white rice and cook, stirring constantly, for about 2 minutes, until rice is lightly toasted and translucent. Add a 14.5-oz. can chicken broth and a 14.5-oz. can of water. Bring to a boil and stir in 4 oz. diced green chiles and ½ teaspoon salt. Cover, reduce heat to low, and cook about 17 minutes, or until liquid is absorbed and rice is tender. Stir in ¾ cup chopped fresh cilantro just before serving. Ladle into a nice serving bowl and serve immediately. I served my Cilantro Rice with Grilled Summer Vegetables, Grilled Jumbo Shrimp, and Melon Salad. I will be uploading the Grilled Shrimp tomorrow. I hope you enjoy the Cilantro Rice! My family really likes this recipe! --Betty
Add some flair to your boring rice with zesty cilantro. Quick and easy, this green-tinted rice is relatively simple to make and gets cooked in minutes. Loaded with onions, jalapeno peppers, garlic, green chilies and cilantro, this zesty rice is all you need to fill up your gut on hungry weeknights. Tune into the video recipe for more on this.