Green Chili Rice by Iris

iris mccall

By
@irislynn

This is easy homemade, rice-a-roni, Tex-Mex style and so very good.


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2
poblano peppers
2
jalapeno peppers, seeded, rough chopped
2 clove
garlic,minced
1/2 tsp
cumin,ground
1/4 c
cilantro
1 tsp
lime juice
1 tsp
lard
1 c
uncooked rice
1 1/4 c
chicken broth
salt to taste

Directions Step-By-Step

1
Roast poblanos under broiler until blackned about 5 minutes per side. Put chilies in a bag, tightly sealed, and allow to steam, 20 minutes. Take chilies out of bag and rub off skin. Remove skin and seeds and chop.
2
Place chilies in a blender and add jalapenos, garlic, cumin' cilantro' limejuice, and 1 tablespoon of water. Puree until a thick paste forms.
3
Heat oil in a heavy bottom pan over medium low heat. Add rice and saute for 30 seconds. Add puree and stir, cooking for 1 minute. Pour in chicken broth and bring to a boil, then cover the pot. Turn down the heat to low and simmer for 20 minutes. Turn off the heat and let sit for 10 more minutes . Stir rice to incorporate any puree sitting on top. Salt to taste.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Southwestern
Other Tags: Quick & Easy, Healthy