I found this recipe on Fine Cooking and couldn’t wait to make it to serve with the Cilantro-Lime Chicken with Avocado Salsa we had for dinner recently. It was super easy to make and it was, by far, the best Southwestern style rice I have ever tried. I loved the combination of flavors in this rice and it was the perfect side dish for our chicken. I will be making this again and again to serve with my Mexican inspired meals.
Heat the olive oil in a large pot over medium heat. Add the onion, poblano, and jalapeno pepper to the pot; cook, stirring often, for 3-4 minutes or until tender. Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly for 1 minute.
Add the rice, sea salt, and freshly cracked pepper, to taste; stir well to coat each grain with oil then cook for a full 4-5 minutes stirring often to prevent the rice from sticking to the pan. Add the drained tomatoes and chicken broth then stir to combine and cover with a lid. Reduce heat and cook on low for 20 minutes then remove from heat and let the rice sit, still covered, for an additional 5 minutes. Fluff with a fork then toss with the cilantro. Serve immediately. Enjoy.