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Buttery Jasmine Rice with Roasted Poblano Peppers
Buttery Jasmine Rice with Roasted Poblano Peppers delivers a gentle smoky heat and fresh green-chile aroma balanced by rich butter. Fluffy jasmine grains soak up a savory poblano broth, creating a comforting side that pairs well with grilled meats or roasted vegetables. Serve it for weeknight dinners or as a vibrant companion to taco nights.
- Prep10 mins
- Cook25 mins
- Serves4
- DifficultyEasy
- 1
Heat the butter in a skillet over medium-high. Sauté the peppers in the butter until slightly soft, about 5 minutes.
- 2
Stir in the onion powder and garlic powder. Pour in the chicken broth and bring it to a boil; add the rice and lower the heat to low. Cover and cook until the rice is tender and fluffy, about 12 minutes.
- Calories 277.99 kcal Moderate
- Protein 5.8 g Moderate
- Carbs 48.41 g Moderate
- Total Fat 6.72 g Moderate
- Saturated Fat 4.1 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 15.67 mg Moderate
- Sodium 339.86 mg Moderate
- Fiber 3.82 g Moderate
- Sugar 4.27 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 17.64 mg Low Source
- Iron 0.97 mg Low Source
- Potassium 331.84 mg Low Source
- Vitamin A 47.01 mcg_rae Low Source
- Vitamin C 45.08 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Garlic 🧄
- Onions 🧅