Easy Green Rice Pilaf Recipe | Authentic Mexican Flavor

INGREDIENTS

2 tablespoons vegetable oil 1 cup uncooked long-grain white rice (not converted) 1/4 cup finely chopped white onion 2 fresh poblano or Anaheim chilies*, roasted, peeled, seeded, deveined and chopped 6 thin green onions, thinly sliced 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground cumin 1‑3/4 cups chicken broth 1‑1/2 cups shredded queso Chihuahua or Monterey Jack cheese, divided 1/3 cup coarsely chopped fresh cilantro Cilantro sprig for garnish *Chilies can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Preheat oven to 375°F. Heat oil in large skillet over medium heat until hot. Add rice. Cook and stir 2 minutes or until rice turns opaque.
2. Add white onion; cook and stir 1 minute. Stir in chilies, green onions, garlic, salt and cumin; cook and stir 20 seconds.
3. Stir in broth. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes or until rice is almost tender.*

   *For plain green rice, complete recipe from this point as follows: Cook rice in skillet 2 to 4 minutes more until tender. Stir in chopped cilantro just before serving; omit cheese.

4. Remove skillet from heat. Add 1 cup cheese and chopped cilantro; toss lightly to mix. Transfer to greased 1-1/2-quart baking dish; top with remaining 1/2 cup cheese.
5. Bake, uncovered, 15 minutes or until rice is tender and cheese topping is melted. Garnish, if desired.

This recipe appears in: Mexican