CILANTRO SERRANO CHILE RICE
Goes with Filet Mignon with Avocado and Sea Salt; I made it with black rice (Forbidden Rice) and it was a great subsitution. The taste of the black rice, slightly nutty, goes very well with the flavors. I also substituted jalepeno for the serrano, as the serrano chiles were not available.
Provided by ericshepherd
Categories Rice
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- 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).
- 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.
Nutrition Facts : Calories 482.7, Fat 8.8, SaturatedFat 4.4, Cholesterol 21.6, Sodium 1472.7, Carbohydrate 86.2, Fiber 3.3, Sugar 4.8, Protein 12.1
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