1 tablespoon vegetable oil
2 cloves garlic, minced
1 small onion, chopped
1 (8 ounce) can diced green chile peppers, drained
2 (14.5 ounce) cans chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup chopped fresh cilantro
1/2 teaspoon ground black pepper
1/4 teaspoon dried rosemary (optional)
In a large bowl, combine oil, garlic, onion, chile peppers and chicken broth, stirring well. Stir in chile peppers and cilantro. Pour over rice in bowl and toss to coat. Cover and refrigerate overnight. Breakfast the next morning.
Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a large skillet over medium heat. Saute garlic and onion until tender. Stir in green chile peppers and chicken broth. Cook until carrots are tender. Stir in the cilantro and simmer until vegetables are tender. Transfer to the bottom of a 9x13 inch baking dish and sprinkle with rosemary. Top with cilantro and serve.