Okay so the fig creations continue. The second recipe I explored was a basmati rice, poblano pepper with figs recipe. I started with a recipe from homecooking.about.com to begin the concept in my head but then changed it a lot into my own. I served this dish with a side of sliced mangoes and Greek yogurt sprinkled with cardamon. YUM! Enjoy!

Basmati Rice with Figs

• 2 Tablespoons butter
• 1 Tablespoon mustard seeds
• 1/2 cup minced onion
• 1 Tablespoon minced or grated ginger
• 1 jalapeno or other hot, small pepper, seeded and minced
• 1 poblano pepper
• 1 cup basmati rice
• Salt to taste
• 8 small, firm figs, preferably Kadota, diced

Put butter in a heavy-bottomed saucepan over medium heat. Add mustard seeds, onion, ginger, poblano pepper and jalapeno.  Cook until onion softens, about 4 to 5 minutes.

Add rice and stir. Add salt, figs and 2 cups water. Bring to a boil, reduce heat to low. Cover and cook 10 minutes. Turn heat off and allow to steam another 10 minutes.