Shelly's Recipe

PILAF ON THE PECOS

Category: Rice/Risotto

1/4 cup olive oil
1 small onion, minced
1 clove garlic, minced
1 cup long-grain rice
2 1/2 cups vegetable broth
1 tsp dried Mexican oregano, crumbled
1/4 cup green chilies, chopped
3 tbsp pine nuts

Saute onions and garlic in olive oil until onions are softened, about 4 minutes. Add rice and saute, stirring constantly until rice is golden brown, about 4-7 minutes. Add remaining ingredients and transfer mixture to a baking dish, cover and bake at 350 for 45 minutes. For crispier rice, remove the cover the last 14 minutes of cooking.