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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This rice, piquant with flavors of chilies and cilantro, makes a perfect accompaniment to my crab enchiladas. Ingredients:
2 poblano chiles; roasted, seeded and peeled |
1/2 cup fresh cilantro (you can use both leaves and stems) |
2 1/2 cups low-sodium or homemade chicken stock |
2 tablespoons oil |
1 cup long-grain rice |
1/2 cup chopped onion |
1 clove garlic, minced |
salt, to taste |
Directions:
1. Blend the chiles and cilantro together in a blender with 1/2 cup of the chicken stock.
2. Heat the oil in a skillet; add the rice and cook stirring, until puffed and golden.
3. Add the onion and garlic to the skillet and cook until tender (about 2 - 3 minutes).
4. Add the remaining chicken broth along with the cilantro/chile mixture and bring to a boil. Cover, reduce heat and simmer until all the liquid has been absorbed (about 25 minutes). Check seasonings and add salt as necessary. Toss with a fork before serving.
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