Citrus Chili Rice

2 tablespoons butter
1/2 cup diced onion
1/3 cup lightly crushed vermicelli
1 cup long grain rice
2 Holland reds (chilis), stemmed, seeded, and chopped
juice and grated rind of 1 orange
1 (14 1/2 ounce) can chicken or vegetable broth coarse salt and freshly ground pepper
chopped cilantro

In medium saucepan, melt butter over medium high heat. Add onion and cook just until translucent.

Add vermicelli and cook, stirring frequently, until golden.

Add rice and stir to coat. Add chiles, orange juice and rind, and broth and bring to boil. Stir again, reduce heat, cover and simmer 20 minutes.

Remove from heat and let stand 5 minutes.

Season to taste with salt and pepper, fluffing with fork. Serve sprinkled with cilantro.

Servings: 4