Ingredients

1 2/3 Cup Chicken Broth or Water

1 large poblano chili, steamed, seeded & roughly chopped

12 sprigs Cilantro + more for garnish

1/2 teaspoon salt

1 tablespoon vegetable or olive oil

1 cup medium grain rice

1 small onion, 1/4 inch dice

4 cloves garlic, chopped

Preparation

  1. Combine the broth and chili in a large saucepan; heat to a boil over medium heat. Lower heat to medium-low; cook until chili the broth and chili in a large saucepan; heat to a boil over medium heat. Lower heat to medium-low; cook until chili is very soft, about 10 minutes.

  2. Pour into a food processor; add cilantro (stems and all). Puree; press through a medium-mesh strainer into a bowl. Stir-in the salt; set aside.

  3. Add the oil to the same saucepan; heat over medium heat. Add the rice and onion; cook, stirring often, until the rice looks chalky and the onion is soft, about 5 minutes. Stir in the garlic; cook 1 minute.

  4. Add the chili Puree to the hot rice; stir. Cover; cook over medium-low heat until almost tender, 15 minutes. Turn off the heat; let stand, covered 5-10 minutes to complete cooking.

Fluff with a fork. Serve with Cilantro garnish.