4 oz can green chilies, drained & chopped
1/2 onion, chopped
3 cups chicken or vegetable broth
1 cup water
4 tsp garlic, minced
3/4 tsp salt
1 Tbsp butter
2 cups rice
zest & juice of 3 limes
1/2 bunch cilantro, chopped (~4 Tbsp)
Blend green chilies and onion in food processor. Bring broth to a boil (or place in rice cooker) and add all ingredients except water, limes & cilantro. Simmer, covered, for 20 minutes (or prepare according to rice cooker directions). Blend water, juice, zest, & cilantro in food processor, and stir into rice. Cover and cook for another 5-10 minutes, or until water is taken up and rice is cooked through. Serve with Almost Cafe Rio Chicken.
Yield: 16 1/4 cup servings
Time to make: 30-40 minutes
Source: Angie’s combination of recipes from Becky Jones and Paula Weidemeier