This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Cooking is one of the oldest arts and one which has rendered us the most important service in civic life." -Jean-Anthelme Brillat-Savarin, Epicure
Mexican Rice might not be the best title for this recipe but it is one that many people will recognize from other similar recipes and restaurant menus. The poblano helps make this a bit spicier and you can use other peppers such as Hatch or Anaheim peppers depending on how you like your spice level. Likewise, adjusting the amount of cayenne pepper (or leaving it out completely) can get you to the level of heat that you like best.
This is a perfect recipe for those who think that they don't like brown rice. Cooking the rice a little bit longer will soften the brown rice and adding the spices enhances the nutty flavor. It's perfect for your family – they may never know that it's brown rice.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking Time: 45 Minutes
This recipe can easily be multiplied and makes great leftovers.
In a medium sauce pan, heat the water and salt. When the liquid boils, stir in the brown rice.
Reduce heat to medium-low and simmer, covered, for about 30 - 35 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains (about 1 tablespoon), remove the pan from the burner and let it stand, covered, for 3 minutes.
While the rice is cooking heat the oil in a medium skillet over medium heat. Add the white part of the green onions and cook, stirring occasionally. As the white part of the green onions and cook for about 1 minute. Add the peppers.
Cook for about 5 minutes, stirring frequently. Add the cumin, chili powder, oregano and cayenne pepper. Cook for about 1 minute stirring until the spices are well blended.
When cooked, set aside until the rice is done. When the rice is done, add the spiced veggies to the rice along with the green onion tops and stir well. Serve.
Serving size: about 1 1/2 cups
|Calories 243||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||8%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 43g||16%|
|Dietary Fiber 5g||16%|
|Vitamin K 88mcg|