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Brown Rice with Poblano Peppers picture

Brown Rice with Poblano Peppers

Poblano chile peppers are mild in flavor and add a nice, almost smoky, flavor to the rice. In their fresh form they are sometimes known as pasilla peppers. (In their dried form they are ancho chilies.)

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  • 2 tablespoons extra virgin olive oil
  • 1 poblano chile, stem and seeds removed and cut into thin 1-inch strips
  • 1 small yellow onion, halved and thinly sliced
  • 1 cup long grain brown rice
  • 2 cups water, as hot as you can get it from the tap
  • 1/2 cup (or more, if you like) Monterey Jack cheese

Serves 4 as a side

  1. Heat the olive oil in a medium saucepan over medium heat. When hot add the poblano chile strips, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chile strips start to brown and the onion softens, about 5 minutes.
  2. Add the brown rice and continue cooking and stirring for 2 minutes more.
  3. Add the hot water and stir well. Bring the water to a boil and then turn down the heat to the lowest setting and cover the pot. Cook for 45 to 55 minutes or until all water is absorbed and rice is just tender.  (Note: Rice can be made in advance. As soon as all of the water is absorbed, spread the rice out on a baking tray so it cools quickly. Once cool, store in a covered container in the refrigerator for 2 to 3 days, or freeze for up to 3 months. Reheat over medium-low heat, stirring often and adding the cheese just before serving.)
  4. Add the cheese and stir the rice well; taste and add more salt, pepper and/or cheese as desired. Serve hot.

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