This is perfect to serve with the enchiladas!
Plus, you can do the green onions and cilantro at the same time for both dishes
I forgot to take a picture...I will add one later.
2-4 T butter
2 green onions peeled and minced
2 cups jasmine rice or long grain rice
(I have made it with a couple different rices and it is still delicious)
grated zest of 2 limes
2 T fresh cilantro washed and chopped
4 cups chicken stock/broth
kosher salt to taste
(I love using kosher salt now, Walmart even sells it)
Saute' green onions in butter then add to all the other ingredients in a 9X13 pan. Cover with foil. Cook at 400 degrees for 25-30 minutes or until all the liquid is gon and the rice is soft. (it always takes my oven at least 30 mins.)
15 years ago
