Green Poblano Rice
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
1In 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.
2 Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree.
3 Press through a medium-mesh strainer into a bowl and stir in the salt.
4 Wipe the pan clean, add the oil and heat over medium.
5 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.
6 Then mix in the broth with rice and cook for another 10 – 15 minutes.
7 Garnish with cilantro.