Ingredients
3 cups reduced-sodium chicken broth or vegetable broth1-1/3 cups uncooked long grain rice1 can (4 ounces) chopped green chiles, drained3/4 teaspoon salt1 tablespoon each minced fresh parsley, cilantro and chives1/2 teaspoon grated lemon zest1/4 teaspoon pepper
Preparation
In a large saucepan, combine the broth, rice, chiles and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork and stir in the remaining ingredients.
