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Ingredients

Directions

  • In a lidded 4- to 5-quart heavy saucepan, combine all ingredients except scallion greens. Stir in 2 1/4 cups water. Bring to a boil, stirring occasionally, then reduce heat to low, cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Let stand off heat, covered, 10 minutes. Fluff with a fork. Remove and discard chiles. Stir in scallion greens.

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Nutrition Facts

290 calories; 8 g total fat; 302 mg sodium. 46 g carbohydrates; 9 g protein;

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