Verde azzor
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | cup | White rice |
| ¼ | cup | Onions, chopped |
| 2 | eaches | Pablano chillies, roasted, peeled, deseeded & chopped |
| 6 | eaches | Green onions, thinly sliced |
| 1 | each | Garlic clove, minced |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Cumin |
| 1¾ | cup | Vegetable broth |
| ⅓ | cup | Cilantro, coarsely chopped |
Directions
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 1½ 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.