Arroz con Poblano

Arroz con Poblano is a delightful Mexican rice dish that combines fragrant rice with roasted poblano peppers and a boost of protein from black beans. This hearty and flavorful dish is perfect for a satisfying meal, bringing together the essence of traditional Mexican cuisine.

Ingredients

• Long-grain white rice - 1 cup
• Poblano peppers - 2 medium, roasted and diced
• Black beans - 1 cup, cooked
• Vegetable broth - 2 cups
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chopped cilantro - 2 tablespoons (for garnish)

Steps

1. Heat olive oil in a medium saucepan over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
2. Stir in the cumin, salt, and black pepper, cooking for an additional minute until fragrant.
3. Add the rice to the saucepan, stirring to coat it with the oil and spices. Toast the rice for about 2 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
5. While the rice cooks, roast the poblano peppers over an open flame or under a broiler until charred. Place them in a plastic bag for 5 minutes to steam, then peel and dice.
6. Once the rice is done, fluff it with a fork and stir in the diced poblano peppers and cooked black beans. Cook for an additional 2-3 minutes to heat through.
7. Serve warm, garnished with chopped cilantro.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein from black beans, supporting muscle repair and growth.
• Rich in dietary fiber from rice and beans, promoting digestive health.

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