Poblano Rice

Description

Serve with grilled chicken, seafood or steak. Makes 8 servings

Ingredients

• 3 medium-size poblano peppers, roasted, peeled and seeded
• ¼ cup chopped onion
• 2 cups spinach leaves
• ¼ cup cilantro
• 2 large cloves garlic
• 2½ cups chicken broth, divided
• 1 x 8¾-ounce can yellow corn, drained
• ½ cup chopped yellow squash
• ½ cup chopped red pepper
• ½ cup chopped carrots
• 1 cup uncooked rice
• 2 tablespoons vegetable oil
• ¼ teaspoon salt
• ground black pepper to taste

Directions

1. Purée roasted peppers, onion, spinach, cilantro, garlic and ½ cup broth in blender; set aside.
2. Combine rice and oil in saucepan over medium heat. Cook rice until lightly browned.
3. Add poblano purée to rice and cook about 5 minutes.
4. Add corn, squash, red pepper and carrots, remaining 2 cups broth, salt and black pepper. Bring to a boil. Reduce heat and simmer 15 minutes.
5. Remove from heat and let stand 10 to 15 minutes.