Made by Mag

Directions

• Blend 1 cup of chicken stock, cilantro, jalapeno, green onions, and garlic until smooth. Then wash your rice. If you want your rice to have a bit more kick you can always leave the seeds in the Jalapeno.
• Heat up a large bottom pot to medium-high heat then add in neutral flavored oil. Then add in your washed rice and toast for about 5 minutes or until lightly browned. Then add in your puree from the blender along with the remaining chicken stock.
• Bring to a boil, then reduce the heat to low and cover with a lid. Continue cooking for about 15-20 minutes until rice is tender. Recommended: stirring every few minutes and you can always add more water if needed
• Once cooked and no liquid remains take the rice off the heat and let it steam for 10-15 minutes
• Fluff the rice and serve.