Cilantro and Scallions add a delicious twist to this rice recipe that pairs perfectly with Shrimps in Chiplote Sauce with Zucchini and Chorizo.
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 1 cup (200 g) long grain white rice
- 1 tsp butter or margarine
- 1 tsp olive oil
- 2 cloves garlic, finely minced
- 1-1/2 cup (360 ml) chicken broth
- 1 tsp salt
- 1/4 cup (16 g) thinly sliced scallions
- 2 Tbsp fresh cilantro (coriander leaves), finely chopped
Preparation:
Heat butter and olive oil in a saucepan over medium heat. Add garlic and cook for 1 minute. Add rice and cook stirring all the time for 3-4 minutes. Add warm chicken broth and season with salt and pepper. Bring to a quick boil and reduce the heat to medium-low. Cover and cook for about 17 minutes. Remove rice from the heat and let it sit covered with the lid for about 5 minutes. Fluff rice with a fork and add the scallions and cilantro. Toss lightly to mix and serve.
