Mexican Brown Rice

By garciamoss

Ingredients

• 3 tablespoons olive oil
• 1 cup Iberia parboiled brown rice
• 1/3 cup white onion, diced
• 2 cloves garlic, minced
• 1 to 2 serrano or jalapeño peppers, diced
• 1/2 poblano pepper, diced
• 1 Roma tomato, diced
• 1/4 cup tomato sauce
• 2 cups chicken broth
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 8 queen jalapeño-stuffed olives, sliced
• Juice of 1 lime
• Cilantro, chopped for garnish

Preparation

Step 1

1. In a large skillet, heat the oil to medium heat. Add the rice and stir to coat with oil. Cook for 3 to 5 minutes or until the rice starts to toast and become aromatic. Add the onions, garlic, jalapeño and poblano pepper. Cook for 3 minutes.

2. Add the remaining ingredients, minus the olives, stir gently to combine. Taste for salt, bring to a boil. reduce heat, cover and continue cooking for 18 to 20 minutes or until all the broth has been absorbed. add the olives, remove from heat and let stand for 10 minutes. Fluff with fork before serving. Garnish with lime juice and cilantro before serving.