Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
3 poblano peppers
Canola oil or vegetable oil
1 small yellow or white onion, diced
2 garlic cloves, minced
1 large jalapeno pepper, seeded and finely diced
2 tsp. ground cumin
½ cup fresh chopped cilantro, divided
Kosher salt and freshly ground black pepper
1 cup long grain white rice
2 cups water
Instructions
Preheat oven to 425 degrees. Place poblano peppers on a small baking sheet. Put in oven and roast, turn occasionally, until skin is deeply brown in spots. Remove from the oven and allow to cool enough to touch. Peel off the skin and don’t worry if not every speck comes off. Remove the seeds and roughly chop. Set aside. (Even though these peppers are mild tasting, they can sting your hands. Be sure to wash after handling).
Heat a medium saucepan over medium heat. Add just enough oil to coat the bottom of the pan, then add the onions along with a large pinch of salt. Saute until softened, about 5 minutes. Add the garlic and jalapeno, sauté for a minute, then sprinkle in the cumin. Cook until very fragrant then pour in the rice and half the cilantro. Stir very well, coating the grains of rice with the oil, vegetables, and cumin and allow to toast a bit, also allowing the cilantro to wilt, about 3 minutes in the pan. Pour in the water and give it another big pinch of salt. Bring to a boil, then cover and turn the heat down to low. Cook for 15 minutes.
Remove the cover and using a fork, carefully stir in the poblano peppers and the rest of the cilantro. Add more salt and pepper to taste. Turn off the heat and cover for another 5 minutes.
Recipe by In Good Taste at https://ingoodtaste.kitchen/keeping-it-simple-mexican-green-rice/