Mexican Green Rice

adapted from: The Naptime Chef


3 c. low-sodium chicken broth

2-3 poblano peppers, seeded and deveined, roughly chopped

cilantro, to taste

1 tsp. kosher salt

2 Tbl. olive oil

2 c. white rice

1 small onion, finely chopped

2 garlic cloves, minced


Bring chicken broth, poblanos and salt to a boil.  Simmer 10-12 minutes or until chiles are soft.  Pour mixture into a blender.  Let cool a few minutes, then add cilantro and liquify.  If you do not want any chunks, pour blended liquid through a strainer before adding to the rice.  Heat the olive oil in a large pan.  Add the onion and saute until soft.  Add the garlic and cook for 30 more seconds.  Add the rice and stir well.  Last, add the blended chile liquid.  Simmer on medium-low, covered, stirring occasionally, for about 20 minutes or until rice is cooked completely.  If all the liquid is absorbed and the rice is not quite tender, just add a little water and cook for another few minutes.  Fluff with a fork before serving.  


Jenn's Notes:  I made a half of a batch of this rice and I used one very large poblano and a handful of cilantro.  I had to add extra liquid towards the end, because my rice was still a little crunchy and all the liquid had been absorbed.  Half of a batch still made tonz!  Way more than two people could eat.  Next time, I will try 1/4 of a batch or plan another meal for the extra rice!!  I really really liked this rice!   

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