1 cup long grain white rice
1/2 medium onion, chopped
1 14.5 ounce can beef broth
1 4.5 ounce can chopped green chilies, undrained
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin or cumin seeds
Chop onion and combine with broth, chilies with juice, oregano, salt and cumin in a 2-quart saucepan. Bring to boil over high heat.
Stir in rice; cover and reduce heat to Low. Simmer 20 minutes until liquid is absorbed
No Nutritional Information Available
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