Get outside of your comfort zone. Give your traditional rice a Mexican twist using poblano peppers and onion.
- 2 cups of rice
- 4 cups of chicken or vegetable stock
- 1 small onion finely chopped
- 1 garlic clove, finely chopped
- 2 to 3 poblano peppers, finely chopped (remove seeds and veins for a mild flavour)
- 2 tbsp. of olive oil
- 2 tbsp. of vegetable or chicken broth mix
- salt and pepper to taste
Put the rice in a large bowl, cover completely with water and leave for a few minutes. Stir the rice to remove starch. Tilt the bowl and pour out the starchy water. Repeat the process a few times until water comes out clear.
In a sauce pan fry 1 small onion, 1 minced clove of garlic and finely chopped poblano peppers until caramelized. Incorporate the rice and let it fry for approximately 5 minutes.
Pour 4 cups of vegetable or chicken stock and add chicken or vegetable broth mix, salt and pepper to taste. Cook for 10 minutes at medium heat without lid. Once the rice absorb the liquid, cover with lid and let it cook for another 10 minutes at low heat.
Select sauté function to fry all ingredients. Pour 4 cups of vegetable or chicken stock and add seasonings. Use rice function to cook (approximately 20 minutes).
Enjoy with your favorite protein or vegan meal!