| Can be prepared in less than 45 minutes. This recipe
is adapted from the Epicurious web site. 1 small onion, chopped fine
1 tablespoon vegetable oil
1 large garlic clove, minced
1/2 - 3/4 cup chopped green chile, thawed and drained
1/2 cup long-grain white rice
3/4 cup low-salt chicken broth
1 green scallion, sliced thin, if desired
In a small heavy saucepan cook onion in oil over
moderately low heat, stirring, until softened. Stir in garlic, chiles, and rice and cook,
stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and
pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until
liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in
scallion.
Serves 2.
|