1 1/2 C. fat-free chicken broth
1 C. Texmati rice (or another aromatic rice)
1 T. butter
half a medium onion, minced
1minced serrano chile
1/4 C. minced cilantro

In a 1-quart saucepan over high heat, combine broth with rice. Bring to a boil, stir well, and cover the pan. Reduce heat to very low and simmer 15 to 18 minutes or until all the water is absorbed. In a small bowl, combine butter, onion, serrano chile, and cilantro; mix well. Stir the cilantro mixture into the hot rice until the butter melts and the ingredients are well-distributed. Cover and let stand 5 minutes.

Yield: 4 servings
Calories: 198
Fat: 4.1g
Fiber: .8g