Rice Veracruz

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!

• Ready In: 45 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 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)

Directions

1. Cook rice according to package directions, but substitute broth for the water.
2. 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.).
3. Cook until soft, about 3 minutes, then add garlic and paprika.
4. Saute an additional minute & remove from heat.
5. Stir in rice and remaining ingredients.
6. Enjoy!