Sunday, May 23, 2010
This rice goes great with a Mexican themed meal. Very flavorful. I'll note the substitution I used at the end of the recipe.
In small pan, saute:
1 tablespoon butter
1/2 yellow onion, chopped
2 garlic cloves, minced
In large pot, bring to boil the following:
4 cups water
1 1/4 tablespoon chicken bouillon
1/4 bunch cilantro, chopped
1 teaspoon cumin
1 small can diced green chilies
1 1/2 tablespoon lime juice
1/4 teaspoon salt
Add onion and garlic to boiling water. Add 2 cups long grain rice. Reduce heat, cover and simmer for 20 to 30 minutes until liquid is absorbed and rice is done.
Kendra's Note: I used 4 cups of chicken stock in place of the water and chicken bouillon.