Prep 0 mins
Cook 20 mins
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.
- 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
- 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.
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!
Excellent recipe with great results. Handsdown 5 stars from us!
Oh my! Quite delicioso! My advise is insisting on using poblano peppers in this since the flavor is so so so good. The rice as prepared was nice and fluffy and had the perfect proportion of cilantro. It was the first thing gone from my plate, and happily so. Made by a Saucy Senorita for ZWT5. Thanks for sharing!!!