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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
3 tablespoon(s) vegetable oil divided |
1/2 medium white onion chopped |
2 poblano chiles stemmed, seeded & chopped |
1 clove(s) garlic peeled & roughly chopped |
3/4 teaspoon(s) salt |
1/2 teaspoon(s) freshly ground black pepper |
1 cup(s) chicken broth plus more, if needed |
1 cup(s) long grain rice |
Directions:
1. Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
2. Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
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