This recipe was created to accompany Grilled Chicken Breasts with Spicy Yellow Pepper Purée .
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 3 cups
Ingredients
2 cups water
1 teaspoon salt
1 teaspoon olive oil
2 garlic cloves, sliced thin
1 cup long-grain rice
1/3 cup chopped fresh coriander sprigs (wash and dry before chopping)
Preparation
In a saucepan with a tight-fitting lid bring water to a boil with salt, oil, and garlic. Stir in rice and cook, covered, over low heat 20 minutes, or until water is absorbed and rice is tender. Fluff rice with a fork and toss with coriander and salt and pepper to taste.
Nutrition Per Serving
Each serving 164 calories and 1.5 grams fat (8% calories from fat).
#### Nutritional analysis provided by Gourmet
