Name: Green Poblano Rice
Ingredients: 1 2/3 cups chicken broth or water; 2 fresh poblano chiles, stems and seeds removed, and roughly chopped; 12 sprigs cilantro, plus extra for garnish; Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water; 1 tablespoon vegetable or olive oil; 1 cup rice, preferably medium grain; 1 small white onion, cut into 1/4-inch dice; 5 garlic cloves, peeled and finely chopped

Green Poblano Rice

Posted March 29, 2017

CategoryCilantro, Hot Pepper, Recipe, Side Dishes

Green Poblano Rice

Yields1 Serving

1 2/3 cups chicken broth or water

2 fresh poblano chiles, stems and seeds removed, and roughly chopped

12 sprigs cilantro, plus extra for garnish

Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water

1 tablespoon vegetable or olive oil

1 cup rice, preferably medium grain

1 small white onion, cut into 1/4-inch dice

5 garlic cloves, peeled and finely chopped

In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then simmer gently over medium heat for about 10 minutes, until the chiles are very soft.

Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree.

Press through a medium-mesh strainer into a bowl and stir in the salt.

Wipe the pan clean, add the oil and heat over medium.

Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.

Then mix in the broth with rice and cook for another 10 – 15 minutes.

Garnish with cilantro.

Ingredients

1 2/3 cups chicken broth or water

2 fresh poblano chiles, stems and seeds removed, and roughly chopped

12 sprigs cilantro, plus extra for garnish

Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water

1 tablespoon vegetable or olive oil

1 cup rice, preferably medium grain

1 small white onion, cut into 1/4-inch dice

5 garlic cloves, peeled and finely chopped

Directions

In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then simmer gently over medium heat for about 10 minutes, until the chiles are very soft.

Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree.

Press through a medium-mesh strainer into a bowl and stir in the salt.

Wipe the pan clean, add the oil and heat over medium.

Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.

Then mix in the broth with rice and cook for another 10 – 15 minutes.

Garnish with cilantro.

Notes

Green Poblano Rice

Ingredients Directions