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1 small onion, finely chopped

1 tablespoon vegetable oil

2 garlic cloves, finely minced

1 (4-ounce) can chopped green chilies

1 1/2 cups long-grain white rice

3 cups chicken broth

1 teaspoon salt

Freshly ground black pepper to taste

1 green onion, sliced thin

1. In a medium saucepan cook onion in oil over medium heat, stirring, until softened. Stir in garlic, chilies and rice and cook, stirring occasionally, until rice is translucent, about 3 minutes. Add broth, salt and pepper; bring to a boil. Cover and reduce heat to low. Cook for 20 minutes.
2. Remove from heat and fluff pilaf with a fork. Stir in green onion and serve.

Serves 4.