Recipes for such abound, but this is memorable. Cloves, cumin, and a splash of sherry lend culinary civility to peppers, onion, tomatoes, and of course, rice. Good company for many dishes.


 1 cup Ecogrown Two Brooks Farm Delta Belle Long Grain White Rice

2 tbsp olive oil

1 medium yellow onion, finely diced

1 medium poblano pepper, seeded and diced

1 tbsp garlic, minced

¼ tsp dried red chili peppers, ground or flake

1 14 ounce can diced tomatoes, with juice

5 cloves, fresh ground

1 tbsp cumin, fresh ground

1 ½ cups chicken stock

1½ tbsp dry sherry

Lemon or lime, to garnish


     In medium saucepan, heat oil and add garlic, onion, and poblano; sauté until onion translucent.  Add cloves, cumin, chili pepper, and rice, stirring to coat rice with oil for a couple minutes.  Add stock and sherry, bring to boil, cover with tight fitting lid, reduce to simmer, and cook for 20 minutes.  Stir with fork and let serve for a moment.  Serve with a lemon or lime garnish.