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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Adapted from a recipe I found on the internet. I made some changes and it turned out pretty good. If you like it spicy, add a chopped jalapeno or serrano pepper. If you just like savory, leave that part out. Ingredients:
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 |
Directions:
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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