• No_recipe-slider

Green Poblano Rice

This is another one of Tiffany's favorites and is the dish she uses to accompany her enchilada recipe.

Prep
Cook
Serves 6people
Ingredients
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
1/2
tsp salt, or more to taste
1
tbsp 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
Directions
1.
In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
2.
Wipe the pan clean, add the oil and heat over medium. 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.
3.
Add the warm chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer.

Recipes we also love...

Recipes We Also Love

From the Cookbook Create Blog

Give the Most Memorable Gift, Ever

Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.

Give the Gift