Green Rice

  • Level: Intermediate
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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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