Categories: Side Dish

Ingredients

• 2 Tbs. extra-virgin olive oil
• 1 medium onion, medium diced (1-1/2 cups)
• 1 medium poblano, stemmed, seeded, and finely diced (1/2 cup)
• 4 large cloves garlic, minced (2 Tbs.)
• 1-1/2 tsp. chili powder
• 1 tsp. ground cumin
• 1-1/2 cups long-grain white rice (or 3 bags cauliflower rice - roasted)
• 1 tsp. kosher salt; more as needed
• 2-1/2 cups low-salt chicken broth
• 1 14-oz. can diced tomatoes, drained well
• 1 lime
• 1/2 cup coarsely chopped fresh cilantro
• 1 jalapeño, stemmed, seeded, and minced
• A couple tbsp Mexican crema

Directions

1. In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat.

2. Add the onion, poblano, and garlic, and reduce the heat to medium low.

3. Cook for 3 minutes, stirring occasionally.

4. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spices are very fragrant, about 3 minutes.

5. Add the rice and salt, and stir well to coat each grain with oil.

6. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going).

7. Reduce the heat to low if there are any signs of scorching.

8. Add the chicken broth and tomatoes, stir once, and bring to a boil over medium heat.

9. Cover, reduce the heat to low, and cook for 18 minutes.

10. Remove from the heat and let the pilaf sit, still covered, for 5 minutes.

11. Meanwhile, finely grate 1 Tbs. zest from the lime

12. drip crema over pilaf

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