poblano peppers, roasted, peeled, seeded and chopped
green bell pepper, chopped
cilantro leaves and tender stems
vegetable stock, divided
white onion, diced
long-grain white rice
Salt and freshly ground pepper
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