Arroz Poblano

Preparation of the Rice Rinse the rice in a fine mesh strainer under cold water until the water runs clear. Drain well.

Toasting the Rice In a large skillet or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the rinsed and drained rice. Cook, stirring frequently, until the rice is lightly golden and toasted, about 5 minutes.

Preparing the Poblano Pepper Mixture In the meantime, roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove seeds and chop the peppers.

Cooking the Poblano Pepper Mixture In the same skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the diced tomatoes, minced garlic, and the chopped poblano peppers. Cook for an additional 5 minutes, stirring occasionally.

Seasoning the Poblano Pepper Mixture Stir in the cumin, paprika, black pepper, and oregano. Cook for 2 minutes, or until the spices are fragrant and the mixture is well combined.

Cooking the Arroz Poblano Add the toasted rice to the poblano pepper mixture and stir to combine. Pour in the chicken broth and salt. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.

Final Steps Fluff the rice with a fork and let it stand, covered, for 5 minutes. Serve the Arroz Poblano topped with fresh cilantro and accompanied by lime wedges.