Serves: 4
Total Calories: 624

1 tablespoon plus 1 teaspoon vegetable oil
2 tablespoons pine nuts
1 cup long-grain white rice
2 tablespoons finely chopped onions
3 cups canned fat-free reduced-sodium chicken broth
1/4 teaspoon salt, or to taste
1 tablespoon chopped fresh cilantro

1. Heat 1 teaspoon of the oil in a small skillet, and toast the pine nuts, stirring, until pale golden brown, about 1 minute. Immediately remove the toasted nuts to a plate to stop the toasting. (Pay close attention: the nuts can burn quickly.)

2. Heat the remaining tablespoon of oil in a large pan over medium-high heat, and cook the rice and the onion, stirring, until aromatic, about 3 minutes. Add the broth and salt. Bring to a boil. Reduce the heat to low, cover and simmer the rice until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Remove the pan from the heat and let the rice stand 5 minutes. Stick a fork into the bottom of the pan to check for moisture. If just dry on the bottom, fluff the rice with the fork. If not dry, cover and stand 5 more minutes. Stir in the pine nuts and cilantro.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 624
Calories from Fat: 64

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
Fresh Fava Beans
Green Rice
Horsemen’s Beans
Lima Beans with Toasted Pumpkin Seeds
Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
Rice with Plantains
Rice with Sausage and Cabbage
Rice with Shrimp and Corn
Rice with Squash Blossoms
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Vermicelli with Mushrooms
Vermicelli with Turkey
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