GARLIC BROTH WITH ZUCCHINI, RICE, AND LIME
2 Tbs. olive oil
4 large cloves garlic, sliced thin
1 Tbs. ancho chile powder
1/2 tsp. ground cumin
6 c. chicken and/or vegetable broth
2 medium zucchini or yellow crookneck squash, cut into bite-size pieces
6 Tbs. long-grain white rice
leaves picked from a few sprigs of fresh oregano
lime wedges
Heat the oil over medium heat in a large saucepan. Add the garlic and saute for a minute or two, until just softened. Add chile powder and cumin and stir for a minute more, then add the stock, zucchini, rice, and oregano. Simmer until rice is fully cooked and zucchini is soft, about 25 to 30 minutes.
Serve with a squeeze of lime juice.
posted by Jamie @ 1:37 PM
2 comments
2 Comments:
Ancho chile powder? What's that?
Oh dear. I'm not sure if I'll be able to be much help, since we tend to have a wider (or at least different) variety of chile peppers here in the States than you do in the U.K.
Ancho chile powder is the ground-up form of a fully ripened, dried poblano chile. It's the main flavoring of chili con carne and is very typical of the American southwest. I don't know if there's any good substitute for it, but it's a very flavorful pepper without much heat.
If you can find American "Chili Powder" blend, it's usually made of ancho chiles plus cumin, so you could absolutely use it here.
Post a Comment
<< Home