Green Poblano Rice

The mild taste of rice is the perfect accompaniment to robust seasonings such as chiles and cilantro.

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Servings 10

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ingredients 10
Prep Time 20 min
Total Time 55 min

Ingredients

4: poblano chiles

1/3: cup chopped fresh cilantro

4: cups reduced-sodium chicken broth

1/2: teaspoon chicken bouillon granules

2: tablespoons olive oil

1/4: cup finely chopped onion

2: cloves garlic, finely chopped

2: cups uncooked converted white rice

1/3: cup finely chopped parsley

1/2: teaspoon salt, if desired

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Directions

1 Place whole chiles over open flame of gas stove, turning them from time to time, until skin is blistered and lightly charred. (Or brush oil on chile surface and place under broiler, turning carefully with tongs until blistered.) Place roasted chiles in food-storage plastic bag about 10 minutes to loosen skins. Remove skin of each by running hands down the chile. Make a vertical slit on one side of roasted and peeled chile, open down one side, and carefully remove seeds and stems.
2 In blender, place roasted chiles, cilantro, 2 cups of the broth and the bouillon granules. Cover; blend about 45 seconds or until smooth. Strain; discard solids. Set aside.
3 In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir 1 minute. Add rice; cook about 5 minutes, stirring occasionally, until rice is light golden.
4 Stir in strained chile liquid. Stir in remaining 2 cups broth, half of the parsley and the salt. Reduce heat to low. Cover; cook 20 to 25 minutes or until rice is almost tender. Stir in remaining parsley.
5 Increase heat to medium. Uncover; cook about 3 minutes or until liquid is absorbed. Add salt to taste. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

Poblano chiles are some of the most widely used chiles in Mexican cooking. They range from light to dark green in color and vary from mild to hot. Dried poblanos are called ancho chiles.