Roasted poblano peppers, onions, garlic,jalapeños and fresh herbs are the base for this flavorful rice pilaf. Generally served as a side, but top it with diced avocado, salsa and some cashew sour cream and serve it with a salad and you have a delicious meal as well.
*Note: For the poblano peppers, they can be prepped ahead or they can be prepped as the rice cooks. To prepare the poblanos, char them over an open flame and then place into a bowl and cover with plastic wrap. Once cool enough to handle, peel off the charred skin and dice.
To start the dish, heat a large fry pan over medium-high heat. Once hot, add a bit of oil, followed by the onions and a good pinch of salt. Sauté the onions until they become translucent and golden brown. Next, add the garlic and rice and stir to combine. Stir frequently and continue to fry the rice until it starts to brown.
Next, add the minced jalapeño and stir to combine. Lastly, add the stock. *Note: For this rice, we like to use a Beefless Beef stock for added color and for the flavor it adds; however, any flavorful vegetable stock will do.
Bring the liquid to a gentle boil, reduce the heat to low, cover and let cook for 20 minutes or so. Note: The amount of stock and the time needed will depend on the rice used — be sure to check the instructions on the packaging.
Once the rice is done, turn off the heat, stir the rice with a fork and then recover and let sit for another 10 minutes.
To finish the rice, add the fresh herbs and jalapeño and taste for seasoning. Serve immediately.