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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 tablespoons - olive oil
  • 4 - scallions, thinly sliced
  • 1 1/2 cups - long-grain rice
  • 1 cans - (14.5 ounces) reduced-sodium chicken broth
  • - coarse salt and ground pepper
  • 2/3 cups - chopped (packed) fresh cilantro leaves
  • Directions:

    1. In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.

    2. Stir in rice, chicken broth, and 1 cup water. Season with 1 tsp salt and 1/4 tsp pepper.

    3. Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorped liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.

    4. Fluff with a fork; fold in cilantro.

    Brief Description

    Spanish rice with scallion and cilantro

    Main Ingredient:


    Category:  Rice

    Cuisine:  Mexican

    Prep Time: 10 min
    Cook Time: 40 min


    Martha Stewart

    Posted By:


    Posted On:

    April 19, 2015

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