1 1\/2 C. fat-free chicken broth
\n1 C. Texmati rice (or another aromatic rice)
\n1 T. butter
\nhalf a medium onion, minced
\n1minced serrano chile
\n1\/4 C. minced cilantro<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 198
\nFat: 4.1g
\nFiber: .8g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n