- Heat oil in large nonstick skillet over medium-high heat. When hot, add rice. Cook, stirring often, until browned, about 5 to 7 minutes. Browning the rice adds color and a slightly nutty taste. Add red onion, jalapeņo and 1 green onion. Stir well. Cook until red onion is softened, about 4 minutes.
- Stir in broth. Bring to boil, reduce heat to simmer and cook, covered, until rice is just tender and broth absorbed, about 15 minutes. Season with salt and pepper to taste. Stir in remaining green onions and jalapeņo seeds to taste (they add the heat). Stir in cilantro just before serving. Serve hot.
- This recipe yields 6 servings.
- Each serving: 82 calories; 316 mg sodium; 0 cholesterol; 8 grams fat; 3 grams carbohydrates; 1 gram protein; 0.26 gram fiber.
Notes:
Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner |
