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“'Top Shelf' according to my son. I originally found this on RecipeCottage.com, but I guess that site is no longer available. So I wanted to post it on Zaar for safe keeping. I usually omit the carrot unless I just have some on hand. I don't think it adds that much to the recipe, other than color. While the recipe calls for 2 1/2 cups of vegetable broth, I usually just use one can and then add enough water to make 2 1/2 cups. We sometimes squirt a little lime juice on the rice as well ... really adds to the flavor.”
READY IN:
30mins
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender, whirl cilantro, garlic, jalapeno and 1 cup broth until smooth.
  2. In a 3-4 quart pan over medium heat, stir oil, rice, onion power and cumin until rice is a pale golden color, about 5 - 8 minutes.
  3. Stir in cilantro mixture, remaining broth, and carrot.
  4. Cover, bring to a boil over high head then reduce and simmer until iquid is absorbed, about 18 minutes.
  5. If desired, season to taste with salt.

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