1 large onion, chopped
1 (4 ounce) can green chilies, chopped
1⁄2 teaspoon turmeric
1⁄4 teaspoon cinnamon
1⁄2 lb white rice
1 (14 1/2 ounce) can chicken broth
2 1⁄2 tablespoons water
1 bay leaf
1⁄8 teaspoon cayenne pepper
scallion, chopped
Heat oil in large heavy saucepan over medium heat. Add chopped onion and chilies and stir until onion is translucent. Mix in turmeric and cinnamon. Add rice and stir 2 minutes. Add chicken broth, water, bay leaf and cayenne pepper. Bring to a boil; reduce heat, cover and cook until liquid is absorbed, about 20 minutes. Sprinkle green onions on top before serving.