1/4 c. small diced onion
1/4 c. small diced bell peppers (pref. mixed colors)
1/4 c. small diced celery
3 Tbsp. olive oil
1 cup Wehani red rice, rinsed well (may substitute Bhutanese red, Himalayan red, or even forbidden black)
1/2 c. fresh corn kernels, stripped from cob and raw
3 cups water or vegetable stock
1 bay leaf
2 tsp. fresh thyme
1/4 cup roasted poblano chile, sliced small
• Sweat the onion, peppers, and celery in the oil for 3 minutes, until tender.
• Add the remaining ingredients (except for the poblano) and bring to a simmer. Reduce the heat to a slow simmer and cook for 45 to 50 minutes, or until the grains just begin to pop.
• Drain any excess water, season with salt and pepper to taste, and add the roasted poblano.
Optional: Stir in 1 1/2 Tbsp. Earth Balance.
