Thursday, September 16, 2010

Green Poblano Rice

1 2/3 c. chicken broth
2 poblano peppers
12 springs cilantro
1/2 tsp. salt
1 T. oil
1 c. rice
1 small onion, diced
5 garlic cloves

Combine broth and peppers in a saucepan. Bring to a boil, then partially cover and simmer on medium for 10 minutes. Pour into a food processor. Add cilantro and puree. Add salt. Heat oil in the same saucepan on medium. Add rice and onions. Cook and stir for about 5 minutes, or until the rice looks chalky. Add the garlic and cook for a minute longer. Add the poblano liquid and cook until the rice is done.

*** The directions said to strain the poblano liquid, but I wanted the extra color and flavor, so I didn't. I also added fresh corn partway through cooking the rice and a little bit of extra liquid because the poblano mixture didn't seem like enough liquid for the rice.

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