1 cup New Mexico Green Chile (Roasted, Peeled, Seeded and Chopped)
1/2 cup long grain white rice
3/4 cup chicken broth
1 scallion greens sliced thin
In a small heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in garlic, New Mexico Green Chile, and rice and cook, stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in scallion.
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