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Side Dish
Mexican
2 - 4 servings
15 minutes
40 minutes
1 cup long grain rice
2 cups low-fat milk, heated
1/2 medium white onion, chopped
1 clove organic garlic, minced
4 Poblano peppers, roasted, peeled, and chopped
1 teaspoon kosher salt
1/2 bunch cilantro, leaves only, chopped
Put rice in a baking pan and toast in a 350 degree oven, shaking the pan back and forth several times until golden brown.
An alternative method is to put the rice in a heavy dry pan and cook on the stove at a medium heat while stirring until golden brown.
Put hot stock in a 2-quart pot.
Add onion, rice, garlic, chiles, and salt.
Bring to a boil.
Cover pot and reduce heat to low. Cook for 20-22 minutes.
Remove from heat. Add cilantro.
Mix with fork and serve.
