INGREDIENTS
- 2 poblano peppers, stems, seeds, and membranes removed, coarsely chopped (sometimes sold under the name pasilla peppers)
- 1 serrano pepper, stems, seeds, and membranes removed, coarsely chopped
- 2 scallions, coarsely chopped
- 1 cup coarsely chopped Italian parsley leaves (about 1/2 bunch)
- 1/2 cup coarsely chopped cilantro
- 1 teaspoon kosher salt
- 1/4 cup water
- 2 tablespoons vegetable or canola oil
- 2 tablespoons Earth Balance (butter substitute)
- 1 1/2 cups long-grain brown rice (not converted or instant)
- 3 cups vegetable broth
- 1 medium lime, halved
INSTRUCTIONS
- Place peppers, scallions, parsley, cilantro, and salt in a blender. Add water and process until smooth.
- Heat oil and butter over medium-high heat in a 4-quart saucepan with a tight fitting lid. When the butter starts to foam, add rice, stirring well to coat each grain. Cook, stirring occasionally, until rice is fragrant and slightly golden, about 3 minutes.
- Add blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in vegetable broth.
- Return mixture to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender, about 14 minutes.
- Remove from heat and let rice sit, covered, for 5 minutes. Uncover and squeeze lime juice over rice. Stir well.
I'm not sure where I came across this recipe. Originally it had chicken broth, butter, and white rice...Since I didn't have any of those items in my kitchen when I made it I had to make a few substitutions. If you make it with white rice, only use 2 cups of broth, not 3.
Gluten Free, Dairy Free, Vegan, Vegetarian, Egg Free
