Description
A flavorful rice dish made with poblano peppers.
Ingredients
Scale
- 1 cup long-grain rice
- 2 poblano peppers, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add diced poblano peppers, cook for 5 minutes.
- Stir in the rice, cumin, salt, and pepper.
- Pour in vegetable broth, bring to a boil.
- Reduce heat, cover, and simmer for 18-20 minutes.
- Fluff rice with a fork before serving.
Notes
- You can substitute chicken broth for a different flavor.
- Add cheese for a creamy texture.
- This dish pairs well with grilled meats.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Poblano Rice, Mexican Rice, Vegetarian Rice