Tuesday, February 19, 2008
What would enchiladas be without a kick-ass rice recipe?
This recipe was in Cooking Light, but not listed on their website.
I copied it just how it was in the magazine, they did not list all the ingredients first, they just jumbled it together...
Heat 2 Tablespoons canola oil in a large saucepan over medium-high heat. Add ½ cup finely chopped onion and 2 minced garlic gloves; sauté 3 minutes. Add 2 cups uncooked long grain rice; cook 2 minutes stirring constantly. Add 1 ¾ cup chicken broth ( I used veg. broth) and 10oz can of diced tomatoes and green chiles, undrained; bring to a boil. Cover,reduce heat, and simmer 20 minutes or until liquid is absorbed.
Stir in 1 cup of thawed frozen corn. Sprinkle with fresh cilantro.