Lemon Southwest Rice

Stir in the cilantro, chiles, and lemon rind at the end for the best flavor.

Ingredients

• 2  tablespoons  butter
• 1  cup  thinly sliced leek
• 1  tablespoon  minced garlic
• 2  cups  uncooked long-grain rice
• 4  cups  fat-free, less-sodium chicken broth
• 1/4  cup  fresh lemon juice
• 3/4  teaspoon  salt
• 1/4  teaspoon  ground coriander
• 1/8  teaspoon  saffron threads, crushed
• 1/4  cup  chopped fresh cilantro
• 1/4  cup  canned chopped green chiles, undrained
• 1  teaspoon  grated lemon rind

Preparation

Melt butter in a large nonstick skillet over medium heat. Add leek; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 1 minute, stirring constantly. Add rice, and cook 1 minute, stirring constantly. Add broth and next 4 ingredients (through saffron); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until rice is tender and liquid is absorbed. Stir in cilantro, chiles, and rind.