Recipe by Galley Wench
Original recipes comes from The Complete Book of Mexican Cooking, however I've made some adjustments (of course)! I prefer the roasted chiles but fresh chopped chiles can be used. If a smooth texture rice is preferred see note at bottom of instructions.
Top Review by Let's Cook Lisa!
I used 1 can of Rotel tomatoes, drained, in place of the chilies, for a milder flavors to suit all of us here. The tomatoes were an added bonus in this recipe and we really loved it on the side with burritos and tacos. Gracious!
- 236.59 ml poblano chiles (fresh or roasted) or 236.59 ml bell pepper, minced (fresh or roasted)
- 473.18 ml rice
- 29.58 ml olive oil
- 1 large sweet onion, finely minced
- 1 garlic clove, crushed
- 946.36 ml vegetable broth (or chicken broth)
- 4.92 ml cumin
- fresh ground pepper
- 59.14 ml fresh cilantro, chopped
- 59.14 ml chopped green onion
Directions See How It's Made
- Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
- To pot add broth, peppers, onions, cumin, salt, pepper.
- Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
- Stir in cilantro and garnish with chopped green onions.
- NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.