Green Rice

1. 1

   Puree chiles, onion, garlic, parsley, cilantro, and 1/2 cup broth in a blender until smooth as possible.

2. 2

   Cook rice in oil in a 4-quart heavy saucepan over moderately high heat, stirring, until pale golden, about 2 minutes.

3. 3

   Add puree and cook over moderate heat, stirring, until liquid is evaporated, 2 to 4 minutes.

4. 4

   Add salt and remaining 2 1/4 cups broth, then simmer, uncovered until steam holes appear in rice, 10 to 12 minutes.

5. 5

   Cover pan and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes.

6. 6

   Remove from heat and let stand, covered, 10 minutes, then fluff with a fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.