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Combine the cilantro, onion, garlic, poblano chile, and 2 tablespoons of the chicken broth in a blender.
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2
Puree until smooth and set aside.
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3
Heat the oil in a saucepan over medium heat.
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4
When the oil is hot, add the rice and stir to coat well.
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5
Saute for about 1 minute, or until the rice begins to smell toasty.
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6
Add the cilantro puree and stir until all the rice is evenly coated with the mixture.
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7
Pour in the remaining chicken broth and season with the salt.
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8
Bring the liquid to a simmer, cover the pan, and continue simmering for 30 minutes.
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9
Remove the pan from the heat and let sit for 5 minutes before uncovering and fluffing the rice with a fork.
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10
Transfer to a serving dish and garnish by topping with sprigs of cilantro.
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11
INGREDIENTS
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12
Poblano Chile
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13
If you cant find a poblano chile, you can substitute a seeded jalapeno (it will add more heat) or just eliminate it from the recipe.
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14
TECHNIQUES
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Oven-Rice Cooking
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Rice cooks just as well in the oven as it does on the stovetop.
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Cooking in the oven is a good option if you are short on stove space or if you are making the rice in advance and want to keep it warm in the oven.
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Preheat the oven to 350F and follow the recipe up to the point where you add the chicken broth and salt.
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19
Cover the pan and place it in the oven for 30 minutes.
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20
After the rice is cooked, remove the pan from the oven and let sit for 5 minutes before fluffing the rice with a fork.
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21
If you are not going to serve the rice right away, lower the oven temperature to 200F.
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After fluffing the rice with a fork, cover the pan and return it to the oven.
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23
The rice can be left warming for up to 2 hours.
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ADVANCE PREPARATION
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The rice can be made in advanceor kept as leftoversand reheated in the microwave.
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Just place the rice in a shallow bowl, sprinkle it lightly with water, and cook for 3 minutes, or until it is heated through.
