Verde Azzor
- 2 tb Olive oil
- 1 c White rice
- 1/4 c Onions, chopped
- 2 Pablano chillies, roasted,
- -- peeled, deseeded &
- -- chopped
- 6 Green onions, thinly sliced
- 1 Garlic clove, minced
- 1/4 ts Salt
- 1/4 ts Cumin
- 1 3/4 c Vegetable broth
- 1/3 c Cilantro, coarsely chopped
Preheat oven to 375F. Heat oil in a wok over medium heat until hot.
Add rice & cook, stirring, for 2 minutes or until rice turns opaque.
Add the onions, cook and stir for 1 minute. Stir in green onions,
garlic, salt & cumin; cook & stir for 20 seconds. Stir in broth &
bring to a boil over high heat. Lower the heat & simmer, covered,
for 15 minutes or until the rice is almost tender.
Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish.
Bake uncovered for 15 minutes or until the rice is tender. Garnish
with cilantro & serve hot.
Posted by Joell Abbott. Adapted Recipe.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
Add rice & cook, stirring, for 2 minutes or until rice turns opaque.
Add the onions, cook and stir for 1 minute. Stir in green onions,
garlic, salt & cumin; cook & stir for 20 seconds. Stir in broth &
bring to a boil over high heat. Lower the heat & simmer, covered,
for 15 minutes or until the rice is almost tender.
Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish.
Bake uncovered for 15 minutes or until the rice is tender. Garnish
with cilantro & serve hot.
Posted by Joell Abbott. Adapted Recipe.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
