Spicy Jalapeno Rice

[vegelady]

     Ingredients:


     1 tablespoon hot oil
     1 small onion chopped
     3 cloves garlic minced
     1 cup uncooked Long Grain Rice
     2 jalapeno peppers finely chopped and seed removed
     2 cups vegetable broth
     3/4 teaspoons cumin
     2 tablespoons fresh snipped cilantro
     dash of salt and pepper
     1/4 cup  diced black olives [optional]
     1/4 cup  sliced water chestnuts [optional]



     Directions:


     In a large Wok or skillet heat up the hot oil on medium-high heat. Saute onions and garlic until golden brown.

     Add  uncooked rice, jalapeno, vegetable broth and cumin in the skillet and bring to a boil.
     Reduce the heat,  cover the saucepan and simmer on low heat for 20-25 minutes, or until liquid is gone and
     rice is tender and fluffy.

     Remove from heat, add minced cilantro and stir gently.

     This dish is best served with a new pair of wooden chopsticks.