Green Rice

1. 1

   In a skillet over medium heat, saute the onion in olive oil for about one minute. Add the rice. Continue cooking until the onion becomes soft and translucent. Set aside.

2. 2

   In a blender, add the garlic, coriander, parsley, and poblano chilis. Add half of the chicken broth. Strain.

3. 3

   Add the chili mixture and the remaining chicken broth to the rice.

4. 4

   Season as needed. Cover and cook over low heat until the water has been absorbed, about 15 minutes.

5. 5

   Garnish with coriander and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.