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1poblano pepper, stem removed and roughly chopped (150 grams)
1jalapeno pepper, stem removed and roughly chopped (remove seeds for less spicy)
1⁄2cupschopped onion (60 grams)
2cloves garlic (Pantry Friendly: 2 tsp. garlic powder)
1cupspacked cilantro (Pantry Friendly: 2 Tbsp. dried cilantro or 1 tsp. coriander)
1⁄2cupspacked parsley (Pantry Friendly: 2 Tbsp. dried parsley)
1 3⁄4cupsvegetable broth
salt and pepper, to taste
for serving: lime juice, chopped cilantro
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 3.5g||4%|
|Saturated Fat: 0g|
|Trans Fat: 0g|
|Total Carbohydrate: 58g||21%|
|Dietary Fiber: 4g||14%|
- Heat a large heavy bottomed pot with a lid over medium heat. Add avocado oil and let it get hot. Once hot, add the rice, mix to combine with the oil, and toast for 10 minutes, stirring occasionally. Rice will be toasted when fragrant and pieces are slightly browned.
- Make the green pepper and herb puree. Add poblano, jalapeno, onion, garlic, cilantro, parsley, salt and pepper, and about 1/4 of the measured the broth into a high powered blender and blend until smooth and no chunks remain.
- Once rice is toasted, add the rest of the broth and the green mixture from blender and mix well. Bring to a boil. Once boiling, stir well to combine, turn down heat to low, and cover with the lid. Let cook for 15-17 minutes without removing the lid. Turn off heat and let rice rest for an additional 15 minutes with the lid on to absorb any excess moisture.
- Open the lid and mix well to incorporate the green purée that is sitting on the top. Fluff with a fork and season with salt if needed. Serve with lime juice and chopped cilantro if desired. Enjoy!