Ingredients
- 2 pablano chillies
- 1 garlic clove
- 1 3/4 c vegetable broth
- 1 c rice (white)
- 3/8 c cilantro
- 1/4 c onions
- 2 tb olive oil
- 1/4 ts salt
- 1/4 ts cumin
- 6 slices green onions
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 1 1/2 qt. baking dish. Bake uncovered for 15 minutes or until the rice is tender. Garnish with cilantro & serve hot.