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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Needed some flavorful rice to go with the spicy marinated chicken I was grilling so made up this quick, easy and super tasty recipe. If you don't have a poblano chile, you can use a jalapeno, or any other green pepper like it. If you don't want spicy, you can use a regular green bell pepper. This rice was so tasty, can't wait to eat the leftovers! Also, if you don't have the powdered chicken bouillon (I use Knorr) then you can use one cube, or just replace the water with 1 can chicken broth. Ingredients:
1/2 tablespoon olive oil |
1/2 red bell pepper, diced |
1/2 poblano pepper, diced |
3 garlic cloves, minced |
1 cup white rice |
2 teaspoons chicken bouillon |
1 teaspoon oregano |
1/2 tablespoon cumin, whole |
1/8 teaspoon cayenne pepper |
salt and pepper, to taste |
2 cups water |
Directions:
1. Heat olive oil ( or any cooking oil ) in small/medium sauce pan.
2. Remove seeds from peppers and dice, add to oil. Saute 2 minutes, and add minced garlic. Saute 3 minutes.
3. Add white rice and mix in with the veggies, stir occasionally about 6-7 minutes. This will make your rice fluffy.
4. Add all spices and mix well, let saute a minute or two more until rice becomes very fragrant.
5. Add water and bring to a boil. Turn to low and Cover with tight lid and set timer for 20 minutes. Do not open lid during cooking time.
6. After 20 minutes, fluff rice with fork and cover with lid for 5 additional minutes. Fluff and serve!
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