Poblano spicy rice is a wonderful side dish for grilling
This is a nice slightly spicy rice dish loaded with Mexican flavor. Poblano Chiles can be a bit unpredictable, so as you prepare this you may want to taste them to check the spicy factor and adjust your amount of chile accordingly.
1 poblano chile, roasted over an open fire of the grill direct high heat. You can also burn the chiles on the stove (gas) or under a broiler. Peeled seeded and diced 1/4 inch.
1/2 Onion diced 1/4 inch
2 cloves fresh garlic chopped fine
1 teaspoon Mexican oregano
1 teaspoon ground cumin
1 cup converted rice, Uncle Ben’s
2 1/4 cups chicken stock
1/4 cup chopped cilantro
3 tablespoons olive oil or butter
Salt to taste.
Place olive oil or butter in a sauce pan, heat and add onions over medium heat. A cook stirring occasionally until they are soft and clear. Add garlic and poblano chile, cook on low heat 5 minutes. Add oregano and cumin, add rice stir. Raise heat add chicken stock, bring to boil, add salt.
Reduce heat and simmer to done. Stir in chopped cilantro at end to give nice vibrant color.
Can be made ahead and kept warm 140 degrees or cooled and reheated.