Description Edit

Serve with grilled chicken, seafood or steak. Makes 8 servings

Ingredients Edit

Directions Edit

  1. Purée roasted peppers, onion, spinach, cilantro, garlic and ½ cup broth in blender; set aside.
  2. Combine rice and oil in saucepan over medium heat. Cook rice until lightly browned.
  3. Add poblano purée to rice and cook about 5 minutes.
  4. Add corn, squash, red pepper and carrots, remaining 2 cups broth, salt and black pepper. Bring to a boil. Reduce heat and simmer 15 minutes.
  5. Remove from heat and let stand 10 to 15 minutes.
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