Prep: 20 Minutes Cook: 20 Minutes Stand: 5 minuets Ingredients: 1 Tablespoon Vegetable Oil ½ cup chopped onion (1 medium) 2 cloves garlic, minced 1 teaspoon ground ancho chile pepper 1 teaspoon kosher salt 1 cup long grain rice 1 14 oz can reduced sodium chicken broth ¾ cup Verde Salsa ¼ cup water ½ cup finely snipped fresh cilantro 1. In a medium saucepan, heat oil over medium-high heat. Add onion, garlic, chili pepper, and salt: cook for 2 minutes. Stir in uncooked rice: cook and stir for 1 minute. Add broth, Verde Salsa and the water. Bring to boiling; reduce heat. Simmer, covered, for about 20 minutes or until rice is tender. 2. Remove pan from heat. Remove lid. Cover pan with a clean kitchen towel; replace lid. Let stand for 5 minutes to let the towel absorb any excess moisture. Remove lid and towel. Add cilantro; fluff rice with a fork. Makes about 4 cups. Per 1/3 cup: 83 cal., 2 g fat (0 g sat. fat), 0mg chol.,162 mg sodium, 15 g carb., 1 g fiber, 2 g pro. |