Ingredients

1 T vegetable oil

1/4 onion, chopped

1/3 C chopped Poblano pepper

2 garlic cloves, minced

1 c. long grain white rice

1/8 tsp cumin seeds

1/4 tsp yellow curry powder

1 T powdered chicken bouillon (such as Knorr Suiza)

2 C. water

2 T chopped cilantro

Preparation

  1. Heat oil in 2 qt. pan over med-high heat. Add onion, Poblano pepper and garlic. Cooked until fragrant and beginning to soften, stirring frequently, about 3 minutes.
  2. Add rice, stirring until toasted, about 3 minutes more.
  3. Add cumin, curry and chicken bouillon, stirring for one more minute.
  4. Add water. Bring to a boil, add cilantro. Cover and reduce heat to a low simmer. Cook for 18 minutes.