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
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.
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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By pearlgirl19
Tampa, FL
on January 02, 2013
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Fantastic recipe and much easier than "intermediate" would imply. I added more liquid (2 cups liquid to one cup uncooked rice, a handful of corn kernals, and a squirt of lime right to the cooking liquid, as ssuggested by prior reviewers.
By wbouck
San Francisco, CA
on August 18, 2012
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Excellent recipe with great flavors and quite beautiful to look at too! A squeeze of lime juice at the end added a nice zing!
By Bartmas
San Diego
on July 23, 2012
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The best recipe I've used for Green Rice. It's tasty, a little hot, and smells wonderful. I use Basmati rice. Just give me a comfortable place to sit and a bowl of this, and it's Heaven.
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