Poblano Rice

Do you know what day it is?  Do you know what day it is?  It's Taco Tuesday!  Forget the stupid camel and hump day, I WANT TACO TUESDAY!  Specifically, today, I want a delicious side to go with my tacos.  This rice is tasty and full of flavor because you cook up the poblanos with some onion and garlic then puree it with broth to make a delicious sauce in which you then cook the rice.  Oh yes I did!  The puree can easily be made ahead and then you can cook the rice when you are ready.  Enjoy!

Poblano Rice (adapted from foodnetwork.com)

2 T. extra virgin olive oil, divided
1 small white onion, diced
3 poblano peppers, diced
2 cloves garlic, minced
1 t. salt
1/2 t. black pepper
1 3/4 c. vegetable broth
1 1/2 c. long grain white rice

Heat 1 T. of the oil in a nonstick skillet over medium heat.  Add the onions and saute until translucent, about 3 minutes.  Add the poblano peppers and the garlic and saute for 8 minutes.  Season with salt and pepper.  Add the broth and bring to a boil.  Turn off the heat and let cool.

Transfer the mixture to a blender and process until smooth, about 1 minute.  In the same skillet you made the broth mixture in, heat the remaining 1 T. of olive oil over medium heat.  Add the rice and saute, stirring occasionally, until the rice is slightly golden.  Pour the broth mixture into the skillet and bring to a simmer.  Turn the heat to medium low and cover the skillet with a tight fitting lid.  Cook for 15-20 minutes until the rice is cooked through.  Fluff with a fork, taste for seasoning and serve!

6 servings (218 calories each serving) according to my calculator on loseit.com