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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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I have had this many times in restaurants and it is always good Ingredients:
cilantro chile rice |
posted by sonia mendez garcia brennan |
ingredients |
1 cup long grain rice |
1 3/4 cups of chicken broth |
1 small white onion, diced |
2 cloves of garlic, minced |
1/2 cup chopped cilantro |
1 small poblano pepper, coarsely chopped |
1 serrano pepper, chopped |
2 tsp of cumin |
2 tsp of garlic powder |
1 tsp kosher salt |
1/2 tsp black pepper |
juice of 1/2 lime |
2 tablespoons of olive oil |
Directions:
1. Directions:
2. In the blender, combine the chicken broth, cilantro, poblano pepper, serrano pepper and lime juice blend until smooth and set aside. In a pan heat 2 tablespoons of olive oil, add rice and cook, stirring often for 5 minutes. Rice will become aromatic, add onions and cook for a couple of minutes, add garlic and cook for 1 more minute. Add the cumin, garlic powder, salt and black pepper, stir to combine. Quickly, pulse the blender to remix your liquids the pour into the rice, stir well. Bring to a boil, taste for salt, cover and simmer on low for 15 to 20 minutes or until all the liquid evaporates. Try not to disturb the rice while it is cooking. Remove from heat and let it stand for 10 minutes. When ready, fluff the rice with fork and if you still have some, add some freshly chopped cilantro and fold into rice.
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