This tasty side dish uses Roasted Poblanos to give it a deep rich flavor. Serve as a side dish or as base for a fajita bowl.
Preheat oven to 425 degrees.
Drizzle the poblanos with oil and place on a cookie sheet. Roast in the oven 20-25 minutes. Set aside until cool. When cool enough to handle, remove stem, skin and seeds. Rough chop.
Add chopped poblanos, cilantro, onion, garlic and 1/4 cup of broth to a blender. Blend until well combined.
Heat 2 tbsp of avocado to a large skillet or chef pan over medium high heat. Add the rice and cook until the rice becomes opaque and slightly golden. Stir continuously so it doesn't burn.
Add the sauce from the blender and cook for 2 minutes, stirring continuously. Add the remaining 2 cups of broth and 1/2 tsp salt. Stir until combined then bring to a boil. Reduce the heat to low, and let simmer until all of the liquid is absorbed and the rice is tender, about 20 minutes.
Remove the rice from the heat and let sit for 5 minutes to let the flavor deepen. Add the juice from 1/2 a lime, stir and serve.
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