Mexican Cuisine
Ingredients:
- 3 tbsp canola or olive oil
- ¼ cup yellow onion, diced
- 1 clove garlic, chopped
- 1 ½ cups long grain white rice
- 2 cups low-sodium chicken broth
- ½ cup salsa verde
- ½ cup fresh parsley leaves, chopped
- ½ cup fresh cilantro leaves, chopped
- Salt to taste
- Freshly ground pepper to taste
Directions:
- Heat oil in 4-quart saucepot over medium-high heat.
- Add onion and sauté 2 minutes.
- Add garlic and sauté 1 minute longer.
- Add rice and cook 3 minutes or until rice begins to
lightly toast and smell fragrant, stirring often.
- Add chicken broth, salsa verde, chopped parsley and
chopped cilantro, then season mixture with salt and pepper.
- Bring to boil, reduce heat, cover pot and simmer 20 minutes.
- Remove rice from heat and fluff with fork.