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2 Tbs. extra-virgin olive oil
1 medium onion, medium diced (1-1/2 cups)
1 medium poblano, stemmed, seeded, and finely diced (1/2 cup)
4 large cloves garlic, minced (2 Tbs.)
1-1/2 tsp. chili powder
1 tsp. ground cumin
1-1/2 cups long-grain white rice
1 tsp. kosher salt; more as needed
2-1/2 cups low-salt chicken broth
1 14-oz. can diced tomatoes, drained well
1 lime
1/2 cup coarsely chopped fresh cilantro
1 jalapeño, stemmed, seeded, and minced

Nutritional Sample Size based on eight servings
Calories (kcal) : 200
Fat Calories (kcal): 40
Fat (g): 4.5
Saturated Fat (g): 0.5
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 3
Cholesterol (mg): 0
Sodium (mg): 290
Carbohydrates (g): 36
Fiber (g): 2
Protein (g): 5

Preparation

In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Add the onion, poblano, and garlic, and reduce the heat to medium low. Cook for 3 minutes, stirring occasionally. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spices are very fragrant, about 3 minutes.
Add the rice and salt, and stir well to coat each grain with oil. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.

Add the chicken broth and tomatoes, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let the pilaf sit, still covered, for 5 minutes. Meanwhile, finely grate 1 Tbs. zest from the lime, and then cut the lime into wedges.
Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the cilantro, jalapeño, and lime zest. Season to taste with salt. Serve with the lime wedges for spritzing over the rice.

Tip

Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

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Reviews (9 reviews)

sablefishy| 08/31/2020

This is a pretty tasty pilaf and I've made it now a few times. As usual with most Fine Cooking recipes, I triple the spices (except for the chile) so it's not bland. So definitely up the cumin and add oregano. I also used mexican spice blend for more flavor. I've tried red and yellow onion - yellow is much better! I've cooked this as is and also tried to make it more of a meal by cooking chicken, bell pepper, black beans, and corn cooked in it. Definitely lower the liquid if you're adding extra veggies so it doesn't turn out mushy (at least lower by .5 cup). I skip the jalepeno so it's not too spicy, but that's personal preference.
MommyDot| 09/25/2014

Excellent! Made this to accompany a Carne Adovada dish from Cook's Country Aug/Sept 2014 recipe, and it was delicious. Both of them!
Michaelsgreatchef| 06/01/2014

Awesome! I have longed for a good Mexican rice recipe. This is top quality that you would find in a fine dining establishment. Thank You so much. :)