“Poblano chiles” means “chiles from Puebla”—so what better way to dress up rice for a Pueblan meal than with the smoky, slightly spicy peppers?
- 2 cups arugula or chopped romaine lettuce
- 2 medium poblano chiles, seeded and cut into chunks, or 1 medium green bell pepper, seeded and cut into chunks, plus 1/2 jalapeño chile, cut into slices
- 1 cup fresh flat parsley leaves
- 1/4 cup cilantro leaves
- 1/2 small onion, cut into chunks
- 2 cloves garlic
- 3 Tbs. vegetable oil or olive oil
- 1 1/2 cups long-grain rice
- 3/4-cup servingServings
1. Blend arugula, poblano chiles, parsley, cilantro, onion, garlic, and 3/4 cup water in blender or food processor 30 seconds, or until smooth. Set aside.
2. Heat oil in large saucepan over medium-high heat. Add rice, and sauté 3 to 4 minutes, or until rice is opaque and beginning to brown. Stir arugula-poblano mixture into rice, and cook 1 minute, or until most of liquid has evaporated. Stir in 3 cups water, and season with salt, if desired.
3. Reduce heat to medium-low, and simmer, uncovered, 15 minutes, oruntil rice is soft and most of liquid is absorbed. Remove from heat, cover,and let steam 5 minutes. Fluff with fork, and serve.
- Serving Size: Serves 8
- Calories: 203
- Carbohydrate Content: 34 g
- Fat Content: 6 g
- Fiber Content: 1 g
- Protein Content: 4 g
- Sodium Content: 154 mg