Chile-Herb White Rice

1. 1

   In a mini processor, puree the onion and garlic.

2. 2

   In a medium saucepan, heat the oil.

3. 3

   Add the puree and cook over moderately high heat, stirring, for 1 minute.

4. 4

   Add the rice and cook, stirring, for 1 minute.

5. 5

   Add the water and salt, stir well and bring to a boil.

6. 6

   Add the parsley sprigs and jalapeno slices, cover and cook over low heat for 25 minutes.

7. 7

   Remove the pan from the heat and let stand, covered, for 30 minutes.

8. 8

   Uncover the rice and immediately wipe the underside of the lid dry.

9. 9

   Discard the parsley sprigs and jalapeno slices and fluff the rice.

10. 10

    Transfer the rice to a bowl, garnish with the chopped parsley and minced jalapeno and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.