Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ tablespoon | Oil |
| 1 large | Onion -- chopped |
| 4 ounces | Can Green Chilies -- chopped |
| ½ teaspoon | Turmeric |
| ¼ teaspoon | Cinnamon |
| ½ pounds | White Rice |
| 14½ ounce | Can Chicken Broth |
| 2½ tablespoon | Water |
| 1 \N | Bay Leaf |
| ⅛ teaspoon | Cayenne Pepper |
| \N \N | Scallions -- chopped |
Heat oil in large heavy saucepan over medium heat. Add chopped onion and chilies and stir until onion is translucent. Mix in turmeric and cinnamon. Add rice and stir 2 minutes. Add chicken broth, water, bay leaf and cayenne pepper. Bring to a boil; reduce heat, cover and cook until liquid is absorbed, about 20 minutes. Sprinkle green onions on top before serving
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