One Pan Árbol & Garlic Fiesta Rice

Name: One Pan Árbol & Garlic Fiesta Rice
Ingredients: test

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Maximum flavor, zero cleanup. This One Pan Fiesta Rice abandons the mushy "dump and bake" method. Instead, we toast long-grain rice with fresh poblano peppers until nutty, then fry Bravado Spice Árbol & Garlic Hot Sauce directly into the hot grains to unlock a massive depth of flavor. Simmered in rich broth with fire-roasted tomatoes, sweet corn, black beans, and tender zucchini, every single grain comes out perfectly fluffy and packed with earthy heat.

Created By Levi Hardeman

Cooking Time

25 minutes

Prep Time

15 minutes

Cuisine

Mexican

Servings

4-6

Ingredients

16 ITEMS

1 tbsp

1 cup

1

½

2

1 tsp

¼ cup

Pack Size

$7

VIEW PRODUCT

1 (14.5 oz) can

1 cup

1 (15 oz) can

1 cup

1 medium

¼ cup

1

¼ cup

Instructions

Toast the Grains & Blister the Pepper: Heat the neutral oil in a large skillet or sauté pan (one with a tight-fitting lid) over medium-high heat. Add the diced onion, diced poblano, and the dry, uncooked rice. Sauté continuously for 3 to 4 minutes. The onions and peppers will soften and blister, while the rice turns a toasted, light golden brown. Toasting the rice coats it in fat and creates a barrier, guaranteeing your rice comes out fluffy instead of mushy.
Fry the Spices & Sauce: Drop the heat to medium. Add the minced garlic and cumin to the pan and stir for 30 seconds until highly fragrant. Now, pour the Árbol & Garlic hot sauce directly onto the hot rice and veggies. Stir aggressively for 1 minute. The heat of the pan will fry the sauce into the grains and unlock the deep, earthy oils of the árbol chilies.
Build the Broth: Pour in the fire-roasted tomatoes (with all their juices) and the chicken broth. Add the rinsed black beans, sweet corn, diced zucchini, and kosher salt. The zucchini goes in now so it steams perfectly without turning to mush. Stir everything together just once to combine it, and bring the liquid to a hard boil.
Cover and Cook : Do not lift the lid. The second the liquid is boiling, drop the heat down to the absolute lowest setting your stove has. Cover the pan with a tight-fitting lid. Let it simmer undisturbed for exactly 20 minutes. Do not lift the lid to check on it as you will let the steam escape, and the top layer of rice will come out crunchy.
The Rest & Fluff: After 20 minutes, turn the heat completely off. Leave the lid on and let the pan sit on the warm burner for 5 more minutes. This rest period allows the remaining moisture to evenly distribute through the rice and finishes steaming the zucchini. Finally, remove the lid and use a fork (not a spoon) to gently fluff the rice.
Garnish and Serve: Top the hot skillet with a heavy dusting of crumbled Cotija cheese, fresh cilantro, and a squeeze of fresh lime juice right before serving.