Poblano Lime Rice
Servings
2Serving size
about 1/2 cup, cookedThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 large White onions (thinly sliced) |
| 1 pepper Poblano Pepper (seeded and thinly sliced) |
| 6 cup Water |
| 1/4 tsp. Salt |
| 1/2 cup Brown rice |
| 1 tsp. Lime zest (about 1/2 lime) |
| 1/4 lime yields Lime juice, raw |
| 1/2 cup Coriander (cilantro) leaves, raw (finely chopped) |
| 2 tsp.. Unsalted butter |
Instructions
Add the garlic and onions.
Cook for about 5 minutes, stirring frequently.
Add the water and salt.
Stir and increase the heat to high.
When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 35 to 45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, add the lime zest and lime juice.
Remove the pan from the burner and add the cilantro and butter.
Toss gently until blended and let it stand, covered, for 5 minutes before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This Poblano Lime Rice is a perfect side dish for almost any of your Southwestern, Mexican, or South American main courses. The recipe is slightly sweet and creamy while also being salty and spicy.