Citrus Chile Rice

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Citrus Chile Rice

 

2 tablespoons butter

1/2 cup diced onion

1/3 cup lightly crushed vermicelli

1 cup long grain rice

2 Holland reds, stemmed, seeded, and chopped

juice and grated rind of 1 orange

1 14 1/2 ounce can vegetable broth

coarse salt and freshly ground pepper

chopped cilantro

 

In medium saucepan, melt butter over medium high heat.

Add onion and cook just until translucent. Add vermicelli and cook, stirring

frequently, until golden. Add rice and stir to coat. Add chiles, orange juice

and rind, and broth and bring to boil. Stir again, reduce heat, cover and simmer

20 minutes. Remove from heat and let stand 5 minutes. Season to taste with salt

and pepper, fluffing with fork. Serve sprinkled with cilantro.

Makes 4 servings.