Ingredients
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 poblano chile, stem and seeds removed and cut into thin 1-inch strips
- 1 small yellow onion, halved and thinly sliced
- 1 cup long grain brown rice
- 2 cups water, as hot as you can get it from the tap
- 1/2 cup (or more, if you like) Monterey Jack cheese
Serves 4 as a side
Description
Poblano Chile Peppers Are Mild In Flavor And Add A Nice, Almost Smoky, Flavor To The Rice. In Their Fresh Form They Are Sometimes Known As Pasilla Peppers. (In Their Dried Form They Are Ancho Chilies.)
Foodell
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