Spicy Rice
Ready In: 15 mins
Serves: 4
Ingredients
- 3 tablespoons olive oil
- 6 scallions, chopped
- 3 garlic cloves, very finely chopped
- 2 poblano peppers, seeded and finely chopped
- 1 1⁄4 cups long grain rice
- 2 teaspoons cumin
- 2 1⁄2 cups vegetable stock
- 2 tablespoons chopped cilantro
- salt and pepper
Directions
- Heat the oil in a large pan over medium heat. Add the scallions and garlic and cook for 5 minutes or until softened. Add the poblanos and cook for another 5 minutes.
- Add the rice and cumin and cook, stirring to coat the grains in the oil, for 2 minutes.
- Stir in the stock and half the chopped cilantro and bring to a boil. Reduce the heat, cover and let simmer for 15 minutes or until nearly all the liquid has been absorbed and the rice is just tender.
- Remove from heat and fluff up with a fork. Stir in the remaining cilantro and season to taste with salt and pepper. Let stand, covered for 5 minutes before serving.
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