Southwestern Rice Pilaf
Servings 4
Equipment
- Large Saucepan with Lid
Ingredients
- 1 tbsp olive oil
- ½ yellow onion diced
- 1 medium poblano stemmed, seeded, and finely diced
- ½ jalapeño stemmed, seeded, and minced
- 2 large cloves garlic minced
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp oregano
- Sea salt and freshly cracked pepper to taste
- 1 cup long-grain white rice
- 2 cups low-salt chicken broth
- 7 oz diced tomatoes drained well
- ¼ cup fresh cilantro chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, poblano, and jalapeno pepper to the pot; cook, stirring often, for 3-4 minutes or until tender.
- Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly for 1 minute.
- Add the rice, sea salt, and freshly cracked pepper, to taste; stir well to coat each grain with oil then cook for a full 4-5 minutes stirring often to prevent the rice from sticking to the pan.
- Add the drained tomatoes and chicken broth then stir to combine and cover with a lid. Side Note: DON'T lift the lid for the entire cooking and resting time!
- Reduce heat and cook on low for 20 minutes then remove from heat and let the rice sit, still covered, for an additional 5 minutes.
- Fluff with a fork then mix in the cilantro. Serve immediately. Enjoy.