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1 ½ to 1 ¾ cups vegetable broth
1 tablespoon parsley
1 tablespoon coriander
1 poblano pepper
1 green bell pepper
2 teaspoons garlic
½ cup chopped onion
1 ½ cups long grain brown rice
2 teaspoons mild chili powder
1/3 cup chopped pitted green olives
1/3 cup minced fresh coriander
Salt and black pepper to taste
Vegetable oil for cooking
Set washed and dried peppers in a broiler. Cook peppers, turning periodically, until all sides are charred. Place charred peppers in paper back for 15 minutes to steam. Peel charred skin off pepper as you dip in bowl of water. Halve peppers, remove seeds and stems before dicing. In a blender, combine 1 cup broth, parsley, coriander and peppers to create a thin, uniform liquid. In a large pot, cook garlic and onion until softened. Stir in rice, pureed broth herb mixture, remaining broth and chili powder. Bring to a boil, then reduce to a simmer until rice is fully cooked. Fluff rice and stir in coriander and olives.
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