Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse the rice under cold water until clear. Let drain for about 10 minutes.
- Heat avocado oil in a dutch oven, add drained rice, and toast for about 10 minutes until golden.
- Blend poblano, jalapeño, onion, garlic, cilantro, parsley, and 1/4 of the broth until smooth.
- Combine toasted rice with herb purée and remaining broth. Bring to boil, then simmer covered for 15-17 minutes.
- Let rice rest covered for 15 minutes after cooking.
- Fluff rice with a fork, season with salt and pepper, serve with lime juice and chopped cilantro.
Nutrition
Notes
This recipe is a vibrant celebration of flavors perfect for any meal, quick and nourishing.
