Ingredients

• 1 cup long grain white rice, uncooked
• 1/4 teaspoon salt
• 1 large poblano chili
• 1 cup frozen peas
• 1 cup cucumber
• 1/4 cup green onions
• 1/4 cup fresh cilantro
• 1/2 cup red bell pepper
• 1/2 cup green bell pepper
• 1 garlic clove
• 2 tablespoon cider vinegar
• 2 tablespoon fresh lime juice
• 1 teaspoon Dijon mustard
• 1 teaspoon ground cumin
• 1/2 cup sour cream
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper

Preparation

1. To cook rice, bring 1-3/4 cups water to a boil in a 2-quart saucepan and add rice and salt. Bring water to a boil again, stir once, cover and reduce heat to simmer for 15 minutes or until water has evaporated. Remove from heat and set, covered for at least 10 minutes.
2. To roast chile, place under broiler, turning often until uniformly charred.  When the pepper is blackened on all sides, transfer to a plastic bag or bowl, cover and seal and let cool. Remove charred skin from chiles, rinse and pat dry. Dice the chilies.
3. Thaw peas; peel and seed cucumber; chop cucumber,green onions and cilantro; dice bell peppers and mince garlic.
4. To assemble salad, combine rice and diced chiles. Add thawed peas, bell peppers, onion, cucumber and cilantro. Toss well to combine.
5. To prepare dressing, combine all dressing ingredients and mix well.
6. Toss dressing with rice and vegetable mixture. Chill until ready to serve.

Helpful hints

• Poblano chiles are also known as ancho chiles.
• Roast chiles ahead of time to allow time to cool.
• Wear rubber gloves when removing seeds and vein from hot chiles.
• For a nice presentation, serve on a platter lined with lettuce leaves.