Ingredients:
1 3/4 cups chicken stock ( recommend Pacific Organic)
1 teaspoon salt
1 cup aromatic white rice ( Texmati)
1 tablespoon softened unsalted butter
1/2 medium white onions, minced
2 serrano chilies, stemmed, seeded, and minced
1/4 cup minced cilantro leaves
Directions:
Use a one-quart saucepan over high heat. Combine chicken stock, salt and rice. Bring the mixture to a boil and stir well. Cover the pan and reduce heat to very low. Simmer until all the water is absorbed, 15-18 minutes. (Warning – black rice takes MUCH longer. Don’t put the steaks in until the rice is pretty much done if you’re using black rice).
Combine the butter, onion, chile, and cilantro in a small bowl. Stir this mixture into the hot rice until butter melts. Cover the pan and let it stand for five minutes. Serve.
Servings: 2
Time preparation: 10 min.
Time total: 30 min.