Poblano Rice
4 servings
Ingredients
2 tablespoons butter
4 poblano peppers, seeded and roughly chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 cups chicken broth
1 cup uncooked jasmine rice
Instructions
Heat butter in a skillet over medium-high heat. Saute peppers in butter until slightly soft, about 5 minutes. Add onion powder and garlic powder. Pour in chicken broth and bring to a boil. Add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.
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