Just like the recipe – Grilled Pork Chops with Mexican Flavors and Colors this dish was inspired by the colors of the Mexican flag. The red bell pepper and the poblano pepper represent the red and the green on the flag and the white is represented by the onions, coconut milk and rice. Not only is this a very colorful rice, but a very tasty one too. TheÂ addition of coconut milkÂ to rice dishesÂ creates aÂ unique and creamy flavor.
2 tablespoons of vegetable oil
Half of a red bell pepper diced
1 poblano pepper diced, seeds and stems removed
1 small yellow onion diced
1 cup of rice, not minute
1 â€“ 15. oz can of 99% fat free chicken broth
1 – 14 oz. can of lite coconut milk
1 teaspoon of kosher salt
In a large deep skillet heat oil over medium heat. Add onion, peppers and sautÃ© until tender and translucent. Add rice and sautÃ© until rice changes color to a very light brown. Add all other ingredients and bring to a boil. Reduce heat to low and simmer until all liquid is absorbed. About 20 minutes.
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