1 onion, chopped fine
2 Poblano peppers, cored, seeded and chopped
3 cloves garlic
1 tsp. cumin
1 14 oz. can green enchilada sauce
1 cup long-grain rice
1 1/4 c. water
1/2 c. chopped fresh cilantro
Saute onion, peppers, garlic, & cumin and 1 t olive oil for about 5 minutes. Add enchilada sauce, rice and water and bring to boil. Cook over low heat, stirring every 5 min. until rice is tender, about 20 min.
Stir in cilantro and season with salt and pepper to taste. To add even more green color, you can add 1/4 c. parsley or 1 c. chopped spinach. For more heat, add a minced jalapeno.
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