Step 1

Chop all the fresh produce. Make sure to remove the seeds from the poblano peppers before dicing. You can chop the entire bunch of cilantro, including the stems. (Be sure to chop it finely.)

Step 2

Set a medium saucepot over medium heat. Add the butter, diced poblano peppers, onion, cilantro, and garlic. Sauté for 5 to 8 minutes, until the onions and peppers are soft.

Step 3

Stir in the ground cumin, salt, and rice. Stir well so that all the grains of rice are coated with butter and seasoning.

Step 4

Pour in the vegetable broth. Stir, then cover the pot with a tightly fitting lid and simmer for 15-17 minutes. Do not stir again, and do not repeatedly lift the lid.

Step 5

The rice is done when it looks dry and fluffy on top and there are vent holes covering the surface of the rice.

Step 6

Remove the pot from heat, keep it covered, and let it steam another 5 minutes. Then fluff and serve warm.