2
Tablespoon Olive oil
1
Cup White rice
1/4
Cup Onions, chopped
2
Pablano chilies, roasted, peeled, deseeded & chopped
6
Green onions, thinly sliced
1
Garlic clove, minced
1/4
Teaspoon Salt
1/4
Teaspoon Cumin
1
3/4 Cup Vegetable broth
1/3
Cup Cilantro, coarsely chopped
Preheat
oven to 375F. Heat oil in a wok over medium heat until hot. Add rice
&
cook, stirring, for 2 minutes or until rice turns opaque. Add the onions,
cook
and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook
&
stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower
the
heat & simmer, covered, for 15 minutes or until the rice is almost tender.
Remove
skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake
uncovered
for 15 minutes or until the rice is tender. Garnish with cilantro
& serve hot.