Mexican Brown Rice

.5 Tbsp olive oil
2 cups brown rice
1/4 of medium onion chopped
1/2 jalapeno chopped
4 cloves garlic minced
1/2 cup salsa
approx 4 cups low sodium chicken broth
1/4 to 1/2 bunch of fresh cilantro chopped

Need a rice cooker for this recipe...adjust for cooking on stove top.

1.Rinse (wash) rice in large fine-mesh strainer under cold water until water runs clear (about 1 1/2 minutes). Shake vigorously in strainer to remove all excess water.
2. Heat oil in pan over med-high heat. Add rice & chopped onion, stirring frequently for about 6 minutes. Reduce heat to medium & add garlic & jalapeno; cook, stirring constantly, until fragrant, about 1 1/2 minutes.
3. Pour rice mixture into rice cooker. Add 1/2 cup of salsa (or more to taste). Add approx 4 cups of chicken broth (follow instructions for amount of liquid for brown rice in your rice cooker). Cook on "quick rice". When done, stir & then stir in cilantro. Close lid to rice cooker for a couple of minutes to heat your ciliantro. (Add alittle salt as needed.)

Serving Size: makes 8 1/2-cup servings approx

Number of Servings: 8

Recipe submitted by SparkPeople user WOMACKFAM5.