Lemon Southwest Rice

Stir in the cilantro, chiles, and lemon rind at the end for the best flavor.

Recipe from Cooking Light

More From Cooking Light


Ingredients

  • 2 tablespoons butter
  • 1 cup thinly sliced leek
  • 1 tablespoon minced garlic
  • 2 cups uncooked long-grain rice
  • 4 cups fat-free, less-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon saffron threads, crushed
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup canned chopped green chiles, undrained
  • 1 teaspoon grated lemon rind

Preparation

  1. Melt butter in a large nonstick skillet over medium heat. Add leek; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 1 minute, stirring constantly. Add rice, and cook 1 minute, stirring constantly. Add broth and next 4 ingredients (through saffron); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until rice is tender and liquid is absorbed. Stir in cilantro, chiles, and rind.
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