Description
This recipe allows you to taste what poblano brings to the table. Most poblano recipes use the pepper as a container. This showcases the pepper and it’s incredible stand-alone flavor. Great with fish!
Ingredients
- 2 tablespoons butter
- 4 poblano peppers, seeded and roughly chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ cups chicken broth
- 1 cup uncooked jasmine rice
Instructions
- Heat butter in a skillet over medium-high heat. Sauté peppers in butter until slightly soft
- about 5 minutes.
- Stir in onion powder and garlic powder. Pour in chicken broth and bring to a boil; add rice and reduce heat to low. Cover and cook until rice is tender and fluffy
- about 12 minutes.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4