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“Poblano chiles” means “chiles from Puebla”—so what better way to dress up rice for a Pueblan meal than with the smoky, slightly spicy peppers?
1. Blend arugula, poblano chiles, parsley, cilantro, onion, garlic, and 3/4 cup water in blender or food processor 30 seconds, or until smooth. Set aside.
2. Heat oil in large saucepan over medium-high heat. Add rice, and sauté 3 to 4 minutes, or until rice is opaque and beginning to brown. Stir arugula-poblano mixture into rice, and cook 1 minute, or until most of liquid has evaporated. Stir in 3 cups water, and season with salt, if desired.
3. Reduce heat to medium-low, and simmer, uncovered, 15 minutes, oruntil rice is soft and most of liquid is absorbed. Remove from heat, cover,
yes”> and let steam 5 minutes. Fluff with fork, and serve.
- Calories 203
- Carbohydrate Content 34 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 1 g
- Protein Content 4 g
- Saturated Fat Content 0.5 g
- Sodium Content 154 mg
- Sugar Content 0.5 g