I was starving and opened the refrigerator to find nothing I wanted to eat. I saw about 3 bites of left over rice and some green chiles. I cooked more rice and added a few more ingredients and to my surprise I had cooked dinner hours in advance. And it was so simple! I hope you enjoy this recipe. It’s like a slightly spicy rice pilaf. Enjoy!
Ingredients
- 3 cups cooked white rice
- organic low-sodium chicken broth
- 1/2 cup yellow onion, finely chopped
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons diced green chile, canned
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced or paste equalivant
- 1/8 teaspoon nutmeg
- sea salt and fresh ground pepper to taste
- 1/2 Tablespoon fresh or 1 teaspoon dried parsley
Instructions
- Cook rice in chicken broth.
- Saute onion until translucent.
- Add in green chile; stir and saute another minute.
- Add in garlic nutmeg; cook another minute.
- Add cooked rice to the vegetable pan; mix and heat until warm.
- Add in parsley last to keep its green color.
Tip
- You can stir in some ground beef or ground bison and make a casserole, if you wish. However, it will cut down considerably on the spiciness. When doing so, consider adding more ginger and green chile, if you like it spicy.
