Ginger and Green Chile Rice

Ingredients:

• 3 cups cooked white rice in organic low-sodium gluten-free chicken broth
• 1/2 cup yellow onion, finely chopped
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons gluten free diced green chile, canned (or fresh roasted)
• 2 teaspoons fresh ginger, grated
• 2 cloves garlic, minced or paste equivalent
• 1/8 teaspoon nutmeg
• Fine sea salt and fresh ground pepper, to taste
• 1/2 Tablespoon fresh or 1 teaspoon dried parsley

Instructions:

1. Cook rice in chicken broth instead of water according to the manufacturer's instructions.
2. Preheat a saute pan, add oil and allow to warm. Add the onion and saute until translucent.
3. Add in green chile; stir and saute another minute.
4. Add in garlic and nutmeg; cook another minute.
5. Add cooked rice to the vegetable pan; mix and heat until warm.
6. Add in parsley last to keep its green color.

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