flabbyblue
07-24-2008, 05:00 PM
Ingredients:
1 Tablespoon Oil
1 Small Onion Chopped
3 Cloves Garlic Minced
1 Cup Uncooked Long Grain Rice
2 Jalapeno Peppers Finely Chopped And Seed Removed
2 Cups Vegetable broth
3/4 Teaspoons Cumin
2 Tablespoons Fresh Snipped Cilantro
Dash Of Salt And Pepper
1/4 Cup Of Diced Black Olives [optional]
1/4 Cup Of Sliced Water Chestnuts [optional]
Information:
Serving Size 6
220 Calories Per Serving
7 Grams Of Fat
Cooking Directions:
In a large Wok or skillet heat up the oil on medium-high heat. Saute onions and garlic until golden brown. Add in uncooked rice, jalapeno, vegetable broth and cumin to the skillet and bring to a boil. Reduce the heat cover the saucepan and simmer on low heat for 20-25 minutes, or until liquid is gone and rice is tender and fluffy. Remove from heat, add minced cilantro and stir gently.
1 Tablespoon Oil
1 Small Onion Chopped
3 Cloves Garlic Minced
1 Cup Uncooked Long Grain Rice
2 Jalapeno Peppers Finely Chopped And Seed Removed
2 Cups Vegetable broth
3/4 Teaspoons Cumin
2 Tablespoons Fresh Snipped Cilantro
Dash Of Salt And Pepper
1/4 Cup Of Diced Black Olives [optional]
1/4 Cup Of Sliced Water Chestnuts [optional]
Information:
Serving Size 6
220 Calories Per Serving
7 Grams Of Fat
Cooking Directions:
In a large Wok or skillet heat up the oil on medium-high heat. Saute onions and garlic until golden brown. Add in uncooked rice, jalapeno, vegetable broth and cumin to the skillet and bring to a boil. Reduce the heat cover the saucepan and simmer on low heat for 20-25 minutes, or until liquid is gone and rice is tender and fluffy. Remove from heat, add minced cilantro and stir gently.