Rice With Roasted Poblanos |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is very good. I love poblanos and the combination of onions, poblanos, garlic, corn and rice together is heavenly in my book. Enjoy Ingredients:
4 tablespoons margarine |
1/2 medium white onion chopped |
2 poblano peppers roasted skinned seeded and cut into strips |
1 clove garlic finely chopped |
1/2 cup frozen whole kernel corn |
1 cup regular or converted rice |
2-1/4 cups water |
1 chicken bouillon cube crumbled |
Directions:
1. In 4-quart saucepot melt margarine over medium-high heat and cook onion stirring frequently for 4 minutes.
2. Stir in peppers, garlic and corn and cook 2 minutes.
3. Remove onion mixture and set aside.
4. In same saucepot melt remaining 2 tablespoons margarine and cook rice stirring occasionally.
5. Stir in water, bouillon and onion mixture then bring to a boil over high heat.
6. Reduce heat to low and simmer covered 20 minutes.
7. Let stand 5 minutes before serving.
8. Season with salt and pepper.
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