Spanish rice is an indispensable part of Mexican cuisine and as such is mandatory to know how to prepare properly in order to round out any Mexican meal. I've seen a lot of recipes that call for bell peppers, but poblano peppers are vastly superior to me because of their slightly smoky flavor and their beautiful dark green color.
Today's Specimen
Ingredients
- 2 cups brown basmati rice
- 4 cups water
- 1 (14 oz.) can diced tomatoes
- 1 (4 oz.) can diced green chilies
- 1 (about 1¼ - 1½ cups) poblano pepper, diced
- 1 (about 1¼ - 1½ cups) medium yellow onion, diced
- 1 heaping tbsp. (about 3½ - 4 tsp.) chili powder
- 1 tsp. salt
Directions
- Toss all ingredients into a covered pot on medium heat and once it begins to boil drop down to low and allow to simmer — stirring occasionally — until the water level is reduced to the point where the rice is moist but there's no standing water in the bottom of the pot; about forty minutes.
- Be sure to fluff the rice and let it sit for ten to fifteen minutes before serving.
Next Time in the Lab
About the only thing I can think to do with this recipe is maybe toss in just a pinch of cayenne to spice it up a little, but as far as adding any other ingredients goes I can't think of anything that wouldn't turn this into something weird or ugly.
- Add a pinch of cayenne pepper
