Prep 15 mins
Cook 30 mins
We made this the other day without the poblanos and the next day we made it with! Wonderful flavors and the olives, tomatoes and capers are common in dishes from Mexico's Veracruz region. We served it with a simple steak of palomilla and a nice salad. It probably would be best served with fajitas and all their wonderful toppings. CuisineAtHome Magazine, 06/08.Great for Cinco de Mayo celebration!
- 1 cup dry converted rice
- chicken broth
- 1⁄2 cup onion, diced
- 1⁄2 cup red bell pepper, diced
- 1⁄2 cup poblano pepper, diced
- 1 tablespoon olive oil
- 1 tablespoon garlic, chopped
- 1⁄2 teaspoon paprika
- 1 cup seeded tomatoes, diced
- 1⁄2 cup pimento stuffed olive, sliced
- 1⁄3 cup chopped fresh parsley
- 1 tablespoon capers, drained
- salt, to taste
- fresh ground black pepper, to taste
- crushed red pepper flakes (if that extra zing is needed)
- Cook rice according to package directions, but substitute broth for the water.
- Saute onion, bell pepper, and poblano in oil in a large saute pan over medium high heat.(If you choose you can spray the skillet with non-stick spray and add broth to saute the vegetables.).
- Cook until soft, about 3 minutes, then add garlic and paprika.
- Saute an additional minute & remove from heat.
- Stir in rice and remaining ingredients.
This turned out perfect. I used canned tomatoes and added a pinch of cumin. I served it with broiled white fish fillets. Thanks for posting it. It's a keeper!