Montessori Cooking around the World: South America

Source

Serves

6 servings

Ingredients

• 1 Tbsp. olive oil
• 1 poblano pepper, seeded and diced
• 1 yellow onion, diced
• 1 serrano pepper, seeded and minced
• 5 cloves garlic, minced
• 5 cups unsalted chicken broth or stock
• 3 Yukon gold potatoes, diced
• 2 large carrots, peeled and diced
• 1-2 cups shredded cooked chicken (like rotisserie chicken from our deli)
• ½ cup brown rice
• 1 bunch cilantro
• 1 lime, juiced
• 1 cup water
• 1 cup frozen peas
• 2 tsp. cumin
• Salt, to taste
• Black pepper, to taste

Directions

1. Heat oil in a large skillet over medium high heat. Add diced poblano and onion. Saute for 5 minutes or until onions start to turn translucent. Add serrano and garlic and saute for 2 minutes more. Remove from heat and set aside to cool.