Poblano peppers give this dish a richer flavor, but milder Anaheim chilis may be substituted. To roast poblanos, cut in half, place on baking sheet cut side down, and broil for 10 minutes or until mostly charred; place in a paper bag for 5 minutes. Steam will loosen skin for easy peeling.
- 2 poblano peppers, roasted, peeled, seeded and chopped
- 1 green bell pepper, chopped
- 4 cloves garlic
- 1 bunch cilantro leaves and tender stems
- 4 cups vegetable stock, divided
- 1 small white onion, diced
- 1 tablespoon vegetable oil
- 2 cups long-grain white rice
- Salt and freshly ground pepper to taste
- Lime wedges for garnish
- In a food processor or blender, combine poblanos, bell pepper, garlic, cilantro and 2 cups vegetable stock; purée.
- In a medium-large saucepan over medium heat, sauté onion in vegetable oil until translucent. Add rice and lightly fry until golden, about 5 minutes.
- Add the puréed vegetables, remaining stock, salt and pepper; stir and bring to a boil. Reduce heat, cover and simmer until done, about 25 minutes. Serve with lime wedges.
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: Calories 289,Fat 3,Perfat 19,Cholesterol 0,Carbo 59,Protein 6