- 1 cup uncooked rice
- 2 cups chicken broth
- 4oz green chilies (canned)
- 1 small onion, diced
- 1 tsp. oregano
- 1/2 tsp. salt
- 1/2 tsp. cumin
- 1/3 cup fresh cilantro leaves (optional)
In a large saucepan, combine rice, broth, chilies, onion, oregano, salt and cumin. Bring to a boil, uncovered. Reduce heat to low, cover and simmer until liquid is absorbed (about 20 minutes). Stir in cilantro, if using.
