Poblano Rice

1. 1

   Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat.

2. 2

   Add the onions and saute until translucent, about 3 minutes.

3. 3

   Add the poblano chiles and saute, about 8 minutes.

4. 4

   Mix in the garlic and cook until fragrant, about 1 minute.

5. 5

   Season with the salt and pepper.

6. 6

   Add 1 cup broth and bring to a boil.

7. 7

   Turn off the heat and let cool.

8. 8

   Transfer the mixture to a blender and process until smooth, about 1 minute.

9. 9

   Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid.

10. 10

    Adjust seasoning to taste.

11. 11

    Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil.

12. 12

    Fry the rice until slightly golden.

13. 13

    Pour the poblano puree into the skillet and bring to a simmer.

14. 14

    Turn down the heat to medium-low and cover tightly.

15. 15

    Cook for 30 minutes, turn off the heat and let rest for 10 minutes.

16. 16

    Fluff with a fork before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.