Green Poblano Rice

niedziela, 26 stycznia 2014

Green Poblano Rice

Time: 45 mins


  • 1 (14 ounce) can vegetable broth or 1 (14 ounce) can chicken broth or 1 (14 ounce) can beef broth
  • 2 poblano peppers, stemmed,seeded and chopped
  • 1 jalapeno peppers or 1 serrano pepper, seeded and chopped
  • 1/2 cup cilantro
  • 1/2-1 teaspoon kosher salt
  • 1 tablespoon oil
  • 1 cup uncooked long grain rice
  • 1 small onion, minced
  • 5 cloves garlic, minced


  • 1 Place chopped peppers and broth into a saucepan and bring to a boil.
  • 2 Reduce heat and simmer 10-12 minutes, or until peppers are tender.
  • 3 Allow mixture to cool (if you blend it hot, it will fly out of the blender and burn you), then puree in a blender (broth and all) along with cilantro and salt.
  • 4 Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender.
  • 5 Add garlic and cook briefly, until it becomes fragrant.
  • 6 Stir in broth mixture from the blender.
  • 7 Bring to a boil, then cover, reduce heat, and cook for 15-20 minutes or until rice is tender and liquid has been absorbed.
  • 8 Allow to sit with the pan lid on away from heat for 12-15 minutes, then fluff with a fork and serve.

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