Robert's Most Yum Short Grain Brown Rice with Poblanos and Pecans
Ingredients 2 cups water 1 cup of short grain brown rice Kosher coarse salt or sea salt to taste
1/4 cup extra virgin olive oil 2 cups poblano peppers roasted and diced 1 cup of pecans chopped
Procedure Bring the 2 cups of water to boil. Add the cup of rice. Simmer covered until rice is soft (add more water if necessary). Salt to taste.
Clean and core the poblano peppers. Coat them with olive oil and roast them in a 350 degree (F) oven until they are soft. Remove them and place them on a cutting board to cool. Dice the poblanos. Chop the pecans.
In a saute pan, heat the 1/4 cup of extra virgin olive oil. Add the diced poblano peppers and the chopped pecans. Cook over medium heat for three minutes.
In a mixing bowl, combine the poblano pepper and pecan mixture with the rice. Add Kosher coarse salt or sea salt to taste.