INGREDIENTS

  • 1 cup poblano chiles or bell peppers , minced (fresh or roasted)
  • 2 cups rice
  • 2 tablespoons olive oil
  • 1 large sweet onion , finely minced
  • 1 garlic clove , crushed
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon cumin
  • salt
  • fresh ground pepper
  • 1/4 cup fresh cilantro , chopped
  • 1/4 cup chopped green onions

DIRECTIONS

  1. Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
  2. To pot add broth, peppers, onions, cumin, salt, pepper.
  3. Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
  4. Stir in cilantro and garnish with chopped green onions.
  5. NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.