Dice your poblanos and onion, dump them in the cooker with rice and broth, press start, and walk away
Ingredients
Ingredients
- FOR THE RICE:
- 1/2 sweet onion, diced
- 1 cup poblano chile, stemmed, seeded, diced
- 2 cloves garlic, minced
- 1/4 cup cilantro, fresh, leaves only, packed
- 2-1/4 cups rice (that's 3 of the rice-cooker supplied cups which are almost always 3/4 cup)
Method
-
01
Dice onion, poblano, and mince garlic
8 minGet your poblanos prepped clean — stem and seeds out, no shortcuts. Dice everything uniform, about quarter-inch pieces, so it cooks evenly in the cooker.
-
02
Measure rice and broth into rice cooker bowl
2 minFill to 3-cup line with broth
-
03
Add vegetables and cilantro, stir well
2 minPour your rice and water in according to your cooker's line, then add all your vegetables and cilantro right in and stir to break up any clumps. You want everything distributed so no pockets of dry rice hide at the bottom.
-
04
Cook on white rice setting
60 minRice cooker runs unattended
-
05
Stir to distribute vegetables and serve hot
2 minOnce the cooker clicks off and the rice has rested for a minute, give it one final stir to separate the grains and release the steam. Serve it hot while the cilantro's still bright.
From Mike's Notebook
Seed your poblanos while they're still whole—easier to control the knife and less waste.
Don't skip the stir in step five; cilantro settles and vegetables clump without it.
Use the rice cooker's cup, not yours—they're always 3/4 cup and that's your ratio.