Just made this up last night and it was tasty and cheap. I thought I'd share. It does not turn out spicy from the whole pepper - it just gives flavor to the finished dish. The white pepper at the end gives a delicate kick.
Total Time: 40 minutes Active Time: 20 minutes Number Serves: 6 Equipment: large pot, chef's knife
2 Tbsp olive oil
1/2 large or 1 medium onion, diced
3 cloves garlic, minced
2 cups stock
1 can (14 oz) diced tomatoes, reserve liquid
2 cups water
2 cups long-grain rice
1 poblano pepper, whole
another 2 Tbsp olive oil
1 medium sized eggplant, cubed into 1/4-in pieces (or equivalent amount - I used about 4 Indian eggplants)
1 medium red bell pepper, cut same size as eggplant pieces
1 can of chickpeas (optional)
salt and white pepper to taste
1. Heat olive oil in a large stock pot. Add onions and cook for about three minutes. Add garlic and cook for two minutes more, until onions are soft.
2. Add in the stock, tomatoes w/ liquid and water and bring to a boil. Add rice and the whole poblano pepper.
3. While liquid is coming to a boil, heat the rest of the olive oil in a non-stick pan and saute eggplant for about 5 minutes on high heat.
4. Once you've added the rice to the liquid, add in sauteed eggplant and red peppers and mix well. Cover the pot and turn the heat to low. Simmer for about 40 minutes, depending on how long it takes for your type of rice to cook.
5. Stir/taste occasionally and season with salt and white pepper, adjusting when the rice is finished cooking. Discard the whole pepper at the end. You can stir in chickpeas at the end of cooking to give the dish more substance. You can also use more or less liquid depending on how soupy you'd like the dish to be.