Ingredients for 4 servings
1 cup uncooked jasmine rice
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ cups chicken broth
2 tablespoons butter
4 poblano peppers, seeded and roughly chopped
Directions
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.
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