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Mexican Rice

mexican, rice

1 tablespoon vegetable oil
1 small onion; chopped
2 cloves garlic; minced
2 1/2 cups chicken or vegetable stock
1 1/2 cups long-grain rice
2 tablespoons minced jalapeno pepper
1/4 cup chopped fresh parsley

In saucepan, heat oil over medium heat; cook onion and garlic for about 3 minutes or until onion is softened. Add stock, rice and jalapeno pepper; bring to boil. Cover and reduce heat to medium-low; cook for 20 minutes or until liquid is absorbed and rice is tender. Stir in parsley.

Contributor: Canadian Living Magazine, February, 2000

Yield: 6 servings

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