Cilantro Rice

• olive oil↗2 tablespoons
• small onion↗1

  chopped

• large jalapeno↗1

  seeded and minced

• cloves garlic↗2

  minced

• white rice (Japanese best)↗2 cups
• reduced-sodium fat-free chicken broth↗1

  (14 1/2 ounce) can

• diced green chilies (mild)1

  (4 ounce) can

• salt↗1⁄2 teaspoon
• chopped cilantro3⁄4 cup

  lightly packed

Step-by-step instructions

1. 1

   In a large heavy saucepan, heat oil over medium high heat.

2. 2

   Add onion and cook 2 minutes.

3. 3

   Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.

4. 4

   Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.

5. 5

   Pour in broth and 1 can water and bring to a boil.

6. 6

   Stir in chiles and salt.

7. 7

   Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.

8. 8

   Stir in cilantro just before serving.