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RICE - Rice and Green Chile Pilaf :]>
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| Gourmet | January 1995 Yield: Serves 4 | |
| 1 small | onion, chopped fine |
| 1 small | green pepper, chopped fine |
| 1 tablespoon | vegetable oil |
| 4 large | garlic clove, minced |
| 4-ounce can | mild green chiles, drained and chopped |
| 1 cup | long-grain white rice |
| 2 cup | low-salt chix broth |
| Salt | |
| pepper to taste | |
| 1 | scallion green, sliced thin, if desired |
In a small heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in garlic, chiles, and rice and cook, stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in scallion.
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