Here's an easy way to elevate a plain bowl of rice with some fresh herbs and chiles!
Besides Mexican red rice, my other favorite way to prepare rice is a green version of Mexican rice. Fresh cilantro, poblano and serrano peppers bring a distinct flavor to this recipe. If you are not a fan of cilantro, try adding flat-leaf parsley instead.
In a blender, combine the chicken broth, cilantro, poblano pepper, serrano pepper and lime juice. Blend until smooth and set aside.
In a pan, heat 2 tablespoons of olive oil, add rice and cook, stirring often for 5 minutes. The rice will become aromatic. Add onions and cook for a couple of minutes, then add garlic and cook for 1 more minute. Add the cumin, garlic powder, salt and black pepper. Stir to combine.
Quickly, pulse the blender to remix your liquids, then pour into the rice, stirring well. Bring to a boil, taste for salt, cover and simmer on low for 15 to 20 minutes or until all the liquid evaporates. Try not to disturb the rice while it is cooking.
Remove from heat and set aside for 10 minutes. When ready, fluff the rice with a fork and, if you still have some, add some freshly chopped cilantro and fold into the rice.