Contributed by (Recipe adapted from “Recipezaar” at www.recipezaar.com)

Ingredients

2 Tbs Olive oil

1 small Onion, chopped

1 large Jalapeno, seeded and minced

2 cloves Garlic, minced

2 C Rice (the type is your choice)

14.5 oz Vegetable broth

4 oz diced Green Chilies (mild)

½ tsp Salt

¾ C Cilantro, lightly packed, chopped

Instructions

In a large heavy saucepan, heat oil over medium high heat. Add onion and cook 2 minutes. Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color. Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes. Pour in broth and 1 can of water and bring to a boil. Stir in chilies and salt. Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender. Stir in cilantro just before serving.

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