Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Add the chopped onion and minced garlic, cook until softened (~3 minutes).
Add the chopped poblano peppers and cook for another 3 minutes. Stir in the tomato paste and a pinch of cinnamon, cook for 1 minute.
Add the rice, stirring to coat with the onion and pepper mixture. Pour in 2 cups of water or vegetable broth, and bring to a boil.
Reduce the heat to low, cover, and cook for 20 minutes or until the rice is cooked through.
While rice is cooking, chop the olives and golden raisins roughly if required. Then, add the raisins and olives to the skillet, stir and cook for an additional 3 minutes.
Season the rice with salt and pepper to taste. Adjust the seasoning if needed.
🍴 Serve and Enjoy!
Garnish the dish with some fresh chopped parsley or cilantro if desired and serve immediately. Enjoy your Poblano Pepper and Rice Skillet with a side of salad or as a main course!
