1-cup fresh cilantro
2 cloves garlic
1 fresh jalapeño chili, stem removed
2 1/2 cups chicken broth
2 teaspoons olive oil
1 1/2 cups long-grain white rice
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/3 cup shredded carrot | | | In a blender, whirl 1-cup cilantro, garlic, chili, and 1 cup broth until smooth. Over medium heat, stir oil, rice, onion powder, and cumin for 5 to 8 minutes. Stir in cilantro mixture, remaining broth, and carrot. Cover, bring to a boil over high heat, then reduce heat and simmer until liquid is absorbed, about 18 minutes. Makes 4 servings. Recipe from Brenda Hyde of OldFashionedLiving.com |
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