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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 3/4 cups chicken broth or water |
2 roasted poblano peppers, stems, seeds and skin removed |
1 roasted jalapeno pepper, stem, seeds and skin removed |
1/2 cup chopped fresh cilantro leaves, divided |
kosher salt |
2 tablespoons vegetable oil |
1 spanish onion, finely diced |
4 garlic cloves, peeled and finely chopped |
1 1/4 cups long-grain rice |
Directions:
1. Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.
2. Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.
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