Verde azzor

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
1 cup White rice
¼ cup Onions, chopped
2 eaches Pablano chillies, roasted, peeled, deseeded & chopped
6 eaches Green onions, thinly sliced
1 each Garlic clove, minced
¼ teaspoon Salt
¼ teaspoon Cumin
1¾ cup Vegetable broth
⅓ cup Cilantro, coarsely chopped

Preheat oven to 375F. Heat oil in a wok over medium heat until hot.

Add rice & cook, stirring, for 2 minutes or until rice turns opaque.

Add the onions, cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook & stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower the heat & simmer, covered, for 15 minutes or until the rice is almost tender.

Remove skillet from heat & transfer to greased 1½ qt. baking dish.

Bake uncovered for 15 minutes or until the rice is tender. Garnish with cilantro & serve hot.

Posted by Joell Abbott. Adapted Recipe.

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