3 cups vegetable broth, (or water) plus more if needed
3 cups vegetable broth, (or water) plus more if needed
2 poblano peppers, roasted and seeded
2 poblano peppers, roasted and seeded
2 cups packed spinach
2 cups packed spinach
1 tbsp olive oil
1 tbsp olive oil
1 onion, chopped
1 onion, chopped
4 cloves garlic, minced
4 cloves garlic, minced
juice of 1 lime
juice of 1 lime
1 Tbsp cumin
1 Tbsp cumin
2 tsp chili powder
2 tsp chili powder
salt and pepper to taste.
Instructions
Bring 3 cups vegetable broth to a boil in a medium saucepan (one that has a lid). Add rice, cover and reduce heat to low. Cook for about 45 minutes, but start checking it at 30 minutes. If all the liquid is absorbed, taste the rice and see if it's tender. If not, add more broth or water and cook for another 5-10 minutes. The rice shouldn't be crunchy. When done, empty into large mixing bowl.
While rice is cooking, preheat oven to 400 degrees. Put the 2 poblano peppers on a oiled roasting pan and roast for about 15-20 minutes, turning once, until the skin starts to blacken. Remove and let cool for about 10 minutes. Slice the peppers open and remove the seeds and the top stem.