Prep 10 mins
Cook 40 mins
A colorful dish I had fun making, from a Mexican cookbook that I altered to my liking by using healthier vegan-friendly ingredients. I served it with steamed black beans and ate on tortillas with monterey jack cheese. Yummy!
- 236.59 ml rice (preferably long-grain yellow)
- 29.58 ml olive oil (I think canola oil would work too. Recipe originally called for 2 tbsp lard)
- 1 small onion, finely chopped
- 3 poblano chiles
- 414.03 ml vegetable broth
- 59.14 ml cilantro leaf, finely chopped
- 9.85 ml lime juice
- salt, to taste (I used 1/4 tsp sea salt)
- De-vein poblanos, puree in a blender or food processor with 1/4 cup water, and strain.
- Soak the rice in boiling water for 15 minutes. Drain and rinse it in.
- cold water; drain very well.
- Sautee the rice in hot oil for a minute or so.
- Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened.
- Add the broth, cilantro, lime juice, and salt (to taste).
- When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.
We had a vegan guest for dinner, and this was a hit for everyone!
Very simple to prepare, put it together and leave it!!! I loved this, not overly spicy, just a pleasant bite. I had no fresh coriander, so I used freeze-dried, however I will make this again with the Real thing! I liked the addition of lime juice, I very much enjoy those citrus flavours! A very good accompaniment to any number of dishes, I'm glad to add this to "good ways to eat rice" collection! Thanks, 80's Rule! Made for Veg*n swap#17