Three-Chili Rice
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
40
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 tbsps
Olive Oil3 cup
Onion (chopped)1.5 tbsps
Garlic (minced)1.5 tbsps
Chili (chopped seeded jalapeño)1.5 tsps
Oregano (dried)1.5 tsps
Ground Cumin1 tsp
Chili Powder1.5 cups
White Rice (long-grain)6 tbsps
Crushed Tomatoes1.25 tsps
Salt1.5 cups
Petite Peas (frozen, thawed)6 tbsps
Green Onion (chopped)Directions:
1
Char poblano chilies over gas flame or under broiler until blackened on all sides
2
Enclose in paper bag; let stand 10 minutes
3
Peel, seed and chop poblanos
4
Heat oil in heavy large saucepan over low heat
5
Add poblanos and next 6 ingredients
6
Cover pan; cook until onion softens, stirring occasionally, about 10 minutes
7
Add rice; cook 2 minutes, stirring occasionally
8
Add broth, crushed tomatoes and salt
9
Bring just to boil
10
Reduce heat to low, cover pan and simmer until rice is tender and liquid is absorbed, about 25 minutes
11
Mix in peas and green onions
12
Remove from heat
13
Cover; let stand 10 minutes
14
Fluff rice with fork and serve
15
Char poblano chilies over gas flame or under broiler until blackened on all sides
16
Enclose in paper bag; let stand 10 minutes
17
Peel, seed and chop poblanos
18
Heat oil in heavy large saucepan over low heat
19
Add poblanos and next 6 ingredients
20
Cover pan; cook until onion softens, stirring occasionally, about 10 minutes
21
Add rice; cook 2 minutes, stirring occasionally
22
Add broth, crushed tomatoes and salt
23
Bring just to boil
24
Reduce heat to low, cover pan and simmer until rice is tender and liquid is absorbed, about 25 minutes
25
Mix in peas and green onions
26
Remove from heat
27
Cover; let stand 10 minutes
28
Fluff rice with fork and serve