Recipe by cburkholder
"Simple and versatile rice side dish that everyone loves!"
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long-grain white rice
1 (4 ounce) can
chopped green chilies
ground black pepper
This had pretty good flavor. I erred on the side of caution and only used 1/2 tsp of pepper, which for me was perfect. The chilies are a nice touch. The rice did turn out kinda sticky and mushy, and I even rinsed my rice before I started (something I always do to get rid of starch). I think the added moisture from the chilies contributed to the wetness of the rice, and I had even removed excess liquid from chilies. If I make this again, I'll definitely cut back on the chicken broth (probably use 1 1/2 - 1 3/4 cups instead of 2) and cook for less time (15 mins or so). An easy way to kick up plain rice!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 23
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