Mexican Browned Rice

Recipe Ingredients

1 1/2 tablespoons	22ml	Oil
1 1/4 cups	200g / 7.1oz	Rice
1 cup	62g / 2.2oz	Chopped red onion
1		Jalapeño - seeded, minced,
		With seeds reserved
3		Green onions - thinly sliced
2 3/4 cups	651ml	Low-salt chicken broth
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped cilantro

Recipe Instructions

Heat oil in large nonstick skillet over medium-high heat. When hot, add rice. Cook, stirring often, until browned, about 5 to 7 minutes. Browning the rice adds color and a slightly nutty taste. Add red onion, jalapeño and 1 green onion. Stir well. Cook until red onion is softened, about 4 minutes.

Stir in broth. Bring to boil, reduce heat to simmer and cook, covered, until rice is just tender and broth absorbed, about 15 minutes. Season with salt and pepper to taste. Stir in remaining green onions and jalapeño seeds to taste (they add the heat). Stir in cilantro just before serving. Serve hot.

This recipe yields 6 servings.

Each serving: 82 calories; 316 mg sodium; 0 cholesterol; 8 grams fat; 3 grams carbohydrates; 1 gram protein; 0.26 gram fiber.

Source:
The Los Angeles Times, 07-05-2000

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