Arroz Rojo with Roasted Poblanos

Ingredients

• 2 cups Long-grain white rice
• 2 large Poblano peppers
• 3 medium Roma tomatoes
• 0.5 medium White onion
• 3 whole Garlic cloves
• 3.5 cups Chicken broth
• 3 tablespoons Vegetable oil
• 1 tablespoon Tomato paste
• 1.5 teaspoons Salt
• 0.25 teaspoon Ground cumin
• 0.25 cup Fresh cilantro(optional)

Instructions

1. 1

   Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered on all sides.

2. 2

   Place the charred peppers in a plastic bag for 10 minutes to steam, then peel off the skin, remove seeds, and slice into thin strips (rajas).

3. 3

   In a blender, combine the tomatoes, onion, and garlic with 1/2 cup of the chicken broth; blend until completely smooth.

4. 4

   Heat the vegetable oil in a large heavy-bottomed skillet or pot over medium-high heat and add the dry rice.

5. 5

   Sauté the rice, stirring constantly, until it turns a deep golden brown and smells nutty, about 5 to 7 minutes.

6. 6

   Stir in the blended tomato mixture and tomato paste, cooking for 2 minutes until the liquid reduces slightly and the color deepens.

7. 7

   Add the remaining chicken broth, salt, cumin, and the roasted poblano strips; bring to a rolling boil.

8. 8

   Reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid. Remove from heat and let sit for 10 minutes before fluffing with a fork.