Cilantro Green Rice with Poblano & Black Beans

Instructions

1. Rinse the rice thoroughly under cold water until the water runs clear. Drain well and set aside.
2. In a blender, combine the chopped cilantro, poblano pepper, jalapeño (if using), garlic cloves, and a small piece of onion. Add 1 cup of the vegetable broth to the blender. Blend until very smooth, scraping down the sides as needed.
3. Heat the vegetable oil in a medium saucepan or pot over medium heat. Add the rinsed and drained rice to the hot oil and toast, stirring constantly, for 3-5 minutes until the grains are lightly golden and translucent. Be careful not to burn them.
4. Pour the blended green sauce into the toasted rice. Stir well and cook for 1-2 minutes until the liquid slightly reduces and thickens.
5. Add the remaining 2 cups of vegetable broth and the salt to the pot. Stir gently to combine. Bring the mixture to a rolling boil over medium-high heat.
6. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes, without lifting the lid.
7. After 15 minutes, remove the pot from the heat and gently stir in the rinsed and drained black beans. Cover again and let it rest, still covered, for another 5 minutes.
8. Uncover the pot and fluff the rice gently with a fork before serving. Stir to ensure black beans are evenly distributed.
9. Serve hot as a delicious and protein-packed main dish or hearty side.