Ingredients
4
4 servings
- •2 tablespoons butter
- •4 poblano peppers, seeded and roughly chopped
- •1 teaspoon onion powder
- •1 teaspoon garlic powder
- •1.5 cups chicken broth
- •1 cup uncooked jasmine rice
Instructions
- Heat butter in a skillet over medium-high heat. Sauté peppers in butter until slightly soft, about 5 minutes.
- Stir in onion powder and garlic powder. Pour in chicken broth and bring to a boil; add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.
Nutritional Facts
Per 4 servings
- Calories: 256
- Carbohydrate: 44g
- Fat: 6g
- Fiber: 4g
- Protein: 5g
- Sugar: 3g
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