- 3 tbsp butter
- 1 serrano chili, minced
- 4 cloves garlic, minced
- 1 shallot, minced
- 1 carrot, peeled, minced
- sea salt
- 1 cup rice
- 1 3/4 cups chicken stock
- Melt the butter in a saucepan and saute the chili, garlic, shallot and carrot until tender.
- Add the rice and stir 1 or 2 minutes.
- Season with sea salt.
- Add the chicken stock and bring to a simmer. Cover and cook on low heat for 15 minutes.
- Turn off the heat and let stand 5 minutes.