Cilantro Serrano Chile Rice

1. 1

   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).

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.