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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is one of my favorite recipes to make because it's always well received. It has a wonderful aroma that envelops the house. -Arundathi Krishna, San Mateo, CA Ingredients:
4 cups plus 2 tablespoons water, divided |
1 cup basmati rice |
1 cup chopped fresh cilantro |
2 poblano chiles, seeded and coarsely chopped |
1 1/2 teaspoons olive oil |
1 cup finely chopped onion |
1/2 cup chopped green bell pepper |
1/4 cup chopped green onions |
1 garlic clove, minced |
1/2 teaspoon salt |
Directions:
1. Combine 2 cups water and rice; let stand 30 minutes. Drain well.
2. Place 2 tablespoons of water, fresh cilantro, and poblanos in a blender or food processor; process until smooth.
3. Heat oil in Dutch oven over medium-high heat. Add onion, bell pepper, green onions, and garlic; sauté 3 minutes. Add poblano mixture; sauté 2 minutes. Stir in rice, 2 cups water, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
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