· 1 tbsp olive oil· 1/2 sweet yellow onion (diced)· 1 medium poblano (stemmed, seeded, and finely diced)· 1/2 jalapeño (stemmed, seeded, and minced)· 2 large cloves garlic (minced)· 1-1/2 tsp chili powder· 1 tsp ground cumin· 1/2 tsp oregano· Sea salt and freshly cracked pepper (to taste)· 1 cup long-grain white rice· 2 cups low-salt chicken broth· 7 oz diced tomatoes (drained well)· 1/4 cup fresh cilantro (chopped)
Step 1Heat the olive oil in a large pot over medium heat. Add the onion, poblano, and jalapeno pepper to the pot; cook, stirring often, for 3-4 minutes or until tender. Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly for 1 minute.Step 2Add the rice, sea salt, and freshly cracked pepper, to taste; stir well to coat each grain with oil then cook for a full 4-5 minutes stirring often to prevent the rice from sticking to the pan. Add the drained tomatoes and chicken broth then stir to combine and cover with a lid. Reduce heat and cook on low for 20 minutes then remove from heat and let the rice sit, still covered, for an additional 5 minutes. Fluff with a fork then toss with the cilantro. Serve immediately. Enjoy.