Green Chili Rice

I've tried to make Cafe Rio style cilantro lime rice too many times and been disappointed.  This past week, I did a full burrito bar for some guests and tried out this rice recipe instead.  It was awesome - savory and just a little spicy.  I also liked that it didn't call for any fancy variety of rice.  The next time you need a Mexican rice, give this one a try.  If you're using it in burritos (and people will just be eating small servings), this recipe will feed 6-8.

1 c. uncooked white rice
2 c. chicken broth (or I use "better than bouillon" base + water as sub)
1 (4 oz) can chopped green chilies
1 small onion, diced (or about a teaspoon of onion powder)
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. cumin
3 green onions, sliced
1/3 c. fresh cilantro, chopped

Combine rice, broth, chilies, onion, oregano, salt and cumin in saucepan.  Bring to a boil, uncovered.  Reduce heat to low, cover and simmer until liquid is absorbed (about 20 min.).  Just before serving, stir in green onions and cilantro.