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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Delicious side that also smells wonderful while cooking! Ingredients:
3 tablespoons olive oil |
6 scallions, chopped |
3 garlic cloves, very finely chopped |
2 poblano peppers, seeded and finely chopped |
1 1/4 cups long grain rice |
2 teaspoons cumin |
2 1/2 cups vegetable stock |
2 tablespoons chopped cilantro |
salt and pepper |
Directions:
1. Heat the oil in a large pan over medium heat. Add the scallions and garlic and cook for 5 minutes or until softened. Add the poblanos and cook for another 5 minutes.
2. Add the rice and cumin and cook, stirring to coat the grains in the oil, for 2 minutes.
3. Stir in the stock and half the chopped cilantro and bring to a boil. Reduce the heat, cover and let simmer for 15 minutes or until nearly all the liquid has been absorbed and the rice is just tender.
4. Remove from heat and fluff up with a fork. Stir in the remaining cilantro and season to taste with salt and pepper. Let stand, covered for 5 minutes before serving.
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