2 tb Olive oil
1 c White rice
1/4 c Onions, chopped
2 ea Pablano chillies, roasted,
— peeled, deseeded & — chopped 6 ea Green onions, thinly sliced
1 ea Garlic clove, minced
1/4 ts Salt
1/4 ts Cumin
1 3/4 c Vegetable broth
1/3 c 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 1 1/2 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.