|
Heat oil in medium saucepan over medium high heat. Add onions and chilies and saute for 3-5 minutes or until the onions are translucent. Add rice and saute 3 more mintues. our in chicken stock and pinch of salt and pepper. Bring to boil, then reduce heat and cover with a lid. Cook 20 minutes or until all the stock is absorbed. Add beans, cilantro, parsley and lime juice and gently toss. Add salt and pepper to taste. Fluff with a fork and serve.
|
