Lemon Southwest Rice
6 to 8 servings
2 tablespoons butter
1 cup leeks, white part only, cleaned and thinly sliced
1 tablespoon finely minced garlic
2 cups white rice
3 1/2 cups chicken broth, defatted
1/2 cup lemon juice, freshly squeezed
2 teaspoons freshly grated lemon rind
1 teaspoon azafran
1 teaspoon toasted and freshly ground coriander seeds
1 teaspoon salt
White pepper, to taste
1/2 cup green chilies, roasted, peeled and chopped
1/4 cup finely minced cilantro (optional)
In a nonstick saucepan, heat butter until sizzling and sauté leeks over medium heat until softened. Add garlic and sauté 1 minute, stirring often. Add rice and stir to coat. Add chicken broth, lemon juice, lemon rind, azafran, coriander seeds, salt and pepper. Bring to a boil, cover and reduce h e a t. Simmer slowly for approximately 20 to 30 minutes. Remove pan from heat, allow to rest for 5 minutes; add chilies and cilantro, if desired, stirring well to combine.
Santa Fe School of Cooking - Nicole Ammerman
