1 tablesspon butter
1/2 cup thinly sliced leek
2 tablespoon chopped green chiles
1/2 tablespoon minced garlic
1 cup uncooked long grain rice
2 cups vegetarian chicken stock
2 tablesppons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon corainder
pinch of saffron threads, crushed
1 teaspoon grated lemon rind
Melt butter in skillet. Saute leek and chiles about five minutes. Add garlic and cook one minute more, stirring constantly. Add rice and cook one minute more, stirring constantly.
Add broth and ingredients through saffron. Bring to boil, cover, and reduce heat. Simmer 30 minutes or until rice is tneder and liquid is absorbed.
Stir in cilantro and rind.
Adapted from Cooking Light.