Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Spicy Green Rice makes a great—and quick— accompaniment to your favorite taco dinner.
Makes 4 servings
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3 tablespoons butter
1 medium-size jalapeño pepper, seeded and minced
2 cups uncooked quick-cooking rice
1 (10 1/2-oz.) can condensed chicken broth, undiluted
1 (7-oz.) can salsa verde
1/4 cup chopped fresh cilantro
Hands-on: 15 Minutes
Total: 20 Minutes
Melt butter in a 3-qt. saucepan over medium-high heat; add jalapeño pepper. Sauté 2 to 3 minutes or until tender. Add rice; cook, stirring constantly, 5 minutes or until golden brown. Stir in chicken broth and 1 salsa verde; bring to a boil. Cover and remove from heat; let stand 5 minutes. Stir in cilantro.