2 tb Olive oil

1 c White rice

1/4 c Onions, chopped

2 ea Pablano chillies, roasted,

-- peeled, deseeded & -- chopped 6 ea Green onions, thinly sliced

1 ea Garlic clove, minced

1/4 ts Salt

1/4 ts Cumin

1 3/4 c Vegetable broth

1/3 c 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. Posted by Joell Abbott. Adapted Recipe.