Cilantro Chile Rice

Ingredients:

1 cup long grain rice

1¾ cups of chicken broth

1 small white onion, diced

2 cloves of garlic, minced

½ cup chopped cilantro

1 small poblano pepper, coarsely chopped

1 serrano pepper, chopped

2 teaspoons cumin

2 teaspoons garlic powder

1 teaspoon kosher salt

½ teaspoon black pepper

Juice of ½ lime

2 tablespoons olive oil

Directions:

1. In the blender, combine the chicken broth, cilantro, poblano pepper, serrano pepper and lime juice blend until smooth and set aside.

2. In a pan, heat 2 tablespoons of olive oil, add rice and cook, stirring often for 5 minutes. Rice will become aromatic, add onions and cook for a couple of minutes, add garlic and cook for 1 more minute. Add the cumin, garlic powder, salt and black pepper, stir to combine.

3. Quickly, pulse the blender to remix your liquids the pour into the rice, stir well. Bring to a boil, taste for salt, cover and simmer on low for 15 to 20 minutes or until all the liquid evaporates. Try not to disturb the rice while it is cooking.

4. Remove from heat and set aside for 10 minutes. When ready, fluff the rice with fork and if you still have some, add some freshly chopped cilantro and fold into rice.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas

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