Arroz Blanco
rec.food.recipes/Katherine Gotts (2001)
Makes 6 servings

1 Tbsp margarine
1/2 cup chopped onion
2 cloves garlic, minced
1 cup uncooked rice
2 cup chicken broth

Melt margarine in a 2 to 3 qt saucepan over medium heat. Add onion and garlic; cook until onion is tender. Add rice and broth. Bring to a boil; stir. Reduce heat to medium and cook 15 minutes or until rice is tender and liquid is absorbed. Let stand 5 minutes. Fluff with fork.

Green Rice
Makes 6 servings

2 Anaheim chiles
1 jalapeno pepper
1 Tbsp. margarine or olive oil
1/4 cup sliced green onions
1/4 cup snipped cilantro
2 cup chicken broth
1 recipe Arroz Blanco (see above)
1/4 tsp dried oregano leaves

Chop chiles and pepper in food processor until minced but not liquid. Melt margarine in large skillet over low heat. Add chiles and cook 1 min over medium heat. Stir in onions and cilantro; cook 15 to 30 seconds. Add rice mixture and oregano; heat.

Rice with Tomato and Chiles
Makes 6 servings

1 green pepper, diced
1/2 cup onion, chopped
1 jalapeno pepper, chopped
1 Tbsp olive oil
1 recipe Arroz Blanco
1 can (14 1/2 oz) whole tomatoes, drained and chopped
1/8 tsp dried oregano leaves
2 Tbsp snipped cilantro for garnish

Cook peppers and onion in oil in lg. skillet over medium-high heat until tender crisp. Stir in rice mixture, tomatoes, and oregano; cook 5 minutes longer. Garnish with cilantro.