Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
1/8 c. canola (or other vegetable) oil
1 c. Basmati or long-grain rice
2 large poblano chiles, tops removed, seeded, and diced
1 c. fresh cilantro leaves
3 garlic cloves, mashed
1/2 onion, diced
2 Tbsp. chicken bouillon granules
Salt
Pepper
1 c. frozen peas and carrots
1 Tbsp. butter
In a Dutch oven with a tight-fitting lid, heat oil and sauté rice.
In a blender purée chiles, cilantro leaves, garlic, and onion with 2 c. hot water. Strain over the sautéed rice. Add chicken bouillon granules and stir until dissolved. Add salt and pepper to taste. Cover and cook for 20 to 25 mins. until rice is tender.
Meanwhile, cook frozen peas and carrots in lightly salted water for 1 minute. Drain. Add 1 Tbsp. butter and garnish rice with them.
