2 c. rice
4 c. chicken broth
1 or 2 4-oz can green chilies
1 onion, diced
1/2 bunch fresh cilantro
1 1/2 tsp. oregano
1 tsp. salt
½ tsp. cumin
3 green onions, chopped
Combine all ingredients except green onions. Cook in steamer or on the stove bring to boil and reduce heat. Stir occasionally until liquid is gone. Stir in green onions and let stand 10-15 minutes before serving.
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