Ingredients and Weight:
- 2 cups (320g) jasmine rice
- 1 poblano chile (150g), roasted and peeled
- 1 cup (120g) frozen peas
- 1/2 cup (30g) chopped cilantro
- 1/4 cup (15g) chopped red onion
- 2 tablespoons (30ml) olive oil
- 1 clove garlic (5g), minced
- 1 teaspoon (5g) ground cumin
- 1/4 teaspoon (1g) salt
- 1/4 teaspoon (1g) black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Rinse the rice thoroughly under cold water.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the cumin, salt, and pepper and cook for 1 minute, stirring constantly.
- Add the rice and stir to coat with the spices.
- Add 2 1/2 cups of water, bring to a boil, then reduce heat and simmer, covered, for 18 minutes.
- While the rice cooks, place the poblano chile in a food processor with the peas, cilantro, and a pinch of salt. Pulse until finely chopped.
- Remove the lid from the rice and stir in the poblano mixture. Cook for an additional 7 minutes, or until the rice is cooked through and the liquid has been absorbed.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Carbohydrates: 45g
- Protein: 6g
- Fat: 5g
- Fiber: 3g
Dish Characteristics:
- Vibrant green color
- Mildly spicy flavor with hints of poblano chile
- Aromatic blend of cumin, cilantro, and garlic
- Perfect as a side dish for grilled meats, fish, or vegetables
User Comments:
- "This green rice is simply divine! I love the vibrant color and the perfect balance of flavors."
- "An excellent side dish that adds a pop of color and flavor to my weeknight meals."
- "The poblano chile gives it a subtle kick that I really enjoy. Definitely a keeper recipe!"
Special Precautions and Tips:
- Wear gloves when handling poblano chiles to avoid getting the capsaicin on your hands.
- If you don't have poblano chiles, you can substitute with bell peppers or Anaheim chiles.
- This dish can be made ahead and reheated before serving.
