This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT 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.
"They had best not stir the rice, though it sticks to the pot."
Miguel de Cervantes, Don Quixote
This Poblano Lime Rice is a perfect side dish for almost any of your Southwestern, Mexican, or South American main courses. The recipe is slightly sweet and creamy while also being salty and spicy.
Servings: 2 | Serving size: about 1/2 cup, cooked
Cooking Time: 60 Minutes
This recipe can easily be multiplied and makes great leftovers.
|1 tsp.||olive oil|
|2 cloves||garlic (minced)|
|1 large||onion (thinly sliced)|
|1 medium||poblano pepper (seeded and thinly sliced)|
|1/2 cup||long grain brown rice|
|1/2||lime (zest only)|
|1/2 cup||cilantro (finely chopped)|
|2 tsp.||unsalted butter|
In a medium sauce pan, heat the olive oil over medium high heat.
Add the garlic and onions.
Cook for about 5 minutes, stirring frequently.
Add the water and salt.
Stir and increase the heat to high.
When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 35 to 45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, add the lime zest and lime juice.
Remove the pan from the burner and add the cilantro and butter.
Toss gently until blended and let it stand, covered, for 5 minutes before serving.
Serving size: 1/2 cup cooked rice
|Calories 159||Calories from Fat 36|
|% Daily Value|
|Total Fat 4g|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 28g||21%|
|Dietary Fiber 3g||12%|
|Vitamin A 4%||Vitamin C 38%|
|Calcium 3%||Iron 4%|
|Vitamin K 10 mcg||Potassium 168 mg|
|Magnesium 50 mg|