You may also like
Categories:
fresh poblano chiles white onion garlic parsley chicken broth long grain white rice vegetable oil salt
Viewed: 31 - Published at: 4 years agoIngredients
- 3/4 lb fresh poblano chiles (4), seeded, deveined, and chopped
- 1 medium white onion, chopped
- 3 garlic cloves, minced
- 12 fresh flat-leaf parsley sprigs
- 2 3/4 cups chicken broth
- 2 cups long grain white rice
- 1/4 cup vegetable oil
- 3/4 teaspoon salt
Method
- Puree chiles, onion, garlic, parsley, cilantro, and 1/2 cup broth in a blender until smooth as possible.
- Cook rice in oil in a 4-quart heavy saucepan over moderately high heat, stirring, until pale golden, about 2 minutes.
- Add puree and cook over moderate heat, stirring, until liquid is evaporated, 2 to 4 minutes.
- Add salt and remaining 2 1/4 cups broth, then simmer, uncovered until steam holes appear in rice, 10 to 12 minutes.
- Cover pan and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes.
- Remove from heat and let stand, covered, 10 minutes, then fluff with a fork.
