The spicy kick of serrano and poblano peppers makes this Mexican brown rice recipe a perfect side dish for any meal.
I have prepared rice dishes with brown rice before, but never with parboiled brown rice. It cooked just as fast as white long-grain rice and was not mushy at all. I loved it! I sliced up a few jalapeño-stuffed queen olives and added them to the rice toward the end of cooking time. The olives added a nice, salty note and played well with the tartness of the lime and the spice of the chile peppers.
In a large skillet, heat the oil to medium heat. Add the rice and stir to coat with oil. Cook for 3 to 5 minutes or until the rice starts to toast and become aromatic. Add the onions, garlic, jalapeño and poblano pepper. Cook for 3 minutes.
Add the remaining ingredients, minus the olives, and stir gently to combine. Taste for salt; bring to a boil. Reduce heat, cover and continue cooking for 18 to 20 minutes or until all the broth has been absorbed. Add the olives, remove from heat and let stand for 10 minutes. Fluff with fork before serving. Garnish with lime juice and cilantro before serving.