Gluten Free Spanish Rice for Shelley

Ingredients

• 2 tbsp. extra-virgin olive oil
• 1/2 medium onion, finely chopped
• 1 banana pepper
• 2 poblano pepper
• 2 c. long grain white rice
• 2 c. low-sodium chicken broth
• 1 c. tomato sauce
• Juice of 1/2 lemon / 1/2 tbsp lemon juice
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1/2 tsp. ground cumin
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. freshly chopped cilantro, for garnish

Steps

1. In a medium saucepan over medium heat, heat oil.
2. Add onion and peppers and cook until softened slightly, 3 to 4 minutes. Add rice and cook, stirring frequently, until toasted and lightly golden, 4 to 6 minutes.
3. Stir in chicken broth, tomato puree, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper.
4. Increase heat to high and bring to a boil, then reduce heat to low and bring to a gentle simmer. Cook until all liquid is absorbed, 15 to 18 minutes.
5. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Top with cilantro and serve immediately.

See Also

I made changes to this for the recipe base.