Ingredients Jump to Instructions ↓

  1. 2 Tbs. extra-virgin olive oil

  2. 1 medium onion, medium diced (1-1/2 cups)

  3. 1 medium poblano, stemmed, seeded, and finely diced (1/2 cup)

  4. 4 large cloves garlic, minced (2 Tbs.)

  5. 1-1/2 tsp. chili powder

  6. 1 tsp. ground cumin

  7. 1-1/2 cups long-grain white rice

  8. 1 tsp. kosher salt; more as needed

  9. 2-1/2 cups low-salt chicken broth

  10. 1 14-oz. can diced tomatoes, drained well

  11. 1 lime

  12. 1/2 cup coarsely chopped fresh cilantro

  13. 1 jalapeño, stemmed, seeded, and minced

Instructions Jump to Ingredients ↑

  1. To learn more, read the article: In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Add the onion, poblano, and garlic, and reduce the heat to medium low. Cook for 3 minutes, stirring occasionally. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spices are very fragrant, about 3 minutes. Add the rice and salt, and stir well to coat each grain with oil. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching. Tip: Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.


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