This rice is a version of Mexican rice but instead of using tomato, it uses poblano. It doesn't end up with a heavy poblano flavor but does give the rice a nice shade of green. I like to serve it with grilled chicken or fish and with the Creamy Verde Sauce.
2 fresh poblano chiles, stems and seeds removed and roughly chopped
12 sprigs cilantro, plus extra for garnish
Kosher salt
1 Tbsp canola or vegetable oil
1 cup medium-grain rice
1 medium yellow onion
3 medium garlic cloves, peeled and finely chopped
Directions:
1. To a medium saucepan set over medium-high heat, add broth and chiles, bring to a boil, then cover and simmer over medium heat, 10 minutes.
2. To a blender pitcher, add stock, chile mixture, and cilantro; puree until smooth.
3. Place a fine-mesh strainer over a liquid measuring cup and strain, removing poblano solids. Add additional chicken stock to bring volume to 1 2/3 cups. Taste and season with salt.
4. To a medium saucepan set over medium heat, add oil. Once shimmering, add the rice and onion, and cook, stirring frequently, until the rice is coated in the oil and the onion is tender, about 5 minutes.
5. Add garlic and cook until fragrant, 1 minute.
6. Add chile stock to rice and stir once, bring to a boil. Using a silicone spatula, scrape down any rice on the side of the pan. Cover, reduce the heat to low, and cook until the liquid is absorbed into the rice, about 15 minutes.
7. Once the rice is ready, turn off the heat. Fluff with a fork. Re-cover and allow to stand for 5 to 10 minutes.
8. To serve, sprinkle with additional cilantro and serve immediately
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