I thought this would be a copy of a recipe that I
love from a local restaurant I love, sadly it didn’t come close to fitting the
bill. I was hoping it would be right on the money but it wasn’t.
Don’t get me wrong the recipe is really good. If
you like cilantro you will love this rice. This recipe has a nice and spicy but
you can control that with the amount of jalapenos you use. You ca also cut down
on the garlic, but I wouldn’t. The garlic really melds this recipe together. I originally posted this recipe in 2009 so I have no idea who I owe credit to for you recipe. If it's you please let me know.
Ingredients:
- 2 tablespoons butter
- (2 ounce) jalapeno, chopped devein for a milder taste or use (4 ounce) can of chopped green chilies
- 1 1/2 cloves garlic, chopped
- 1/4 cup onion, chopped
- 1 cup long grain rice or brown rice
- 2 cups chicken stock
- 1/4 teaspoon ground cumin
- 1/8-1/4 teaspoon salt
- 1/8-1/4 teaspoon pepper
- 1/4 cup chopped cilantro
- Sauté in butter the garlic, onion and jalapenos until soft.
- Add uncooked rice.
- Stir constantly until rice is slightly brown.
- Pour in chicken broth.
- Stir in the cilantro, cumin, salt and pepper.
- Cover with a tight fitting lid.
- Cook for 30-45 minutes until rice is soft. (Brown rice can take up to 70 minutes to cook)
- Fluff and serve hot.
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