Austral 9-8-2003

2 Tablespoon Olive oil

1 Cup White rice

1/4 Cup Onions, chopped

2 Pablano chillies, roasted, peeled, deseeded & chopped

6 Green onions, thinly sliced

1 Garlic clove, minced

1/4 Teaspoon Salt

1/4 Teaspoon Cumin

1 3/4 Cup Vegetable broth

1/3 Cup Cilantro, coarsely chopped

Preheat oven to 375F. Heat oil in a wok over medium heat until hot. Add rice

& cook, stirring, for 2 minutes or until rice turns opaque. Add the onions,

cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook

& stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower

the heat & simmer, covered, for 15 minutes or until the rice is almost

tender.

Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake

uncovered for 15 minutes or until the rice is tender. Garnish with cilantro

& serve hot.