Ingredients
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1 (14 ounce) can chicken broth or 1 (14 ounce) can beef broth
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2 poblano peppers, stemmed,seeded and chopped
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1/2 cup cilantro
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1/2-1 teaspoon kosher salt
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1 tablespoon oil
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1 cup uncooked long grain rice
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1 small onion, minced
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5 cloves garlic, minced
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1 jalapeno peppers or 1 serrano pepper, seeded and chopped
Instructions
- Place chopped peppers and broth into a saucepan and bring to a boil.
- Reduce heat and simmer 10-12 minutes, or until peppers are tender.
- Allow mixture to cool (if you blend it hot, it will fly out of the blender and burn you), then puree in a blender (broth and all) along with cilantro and salt.
- Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender.
- Add garlic and cook briefly, until it becomes fragrant.
- Stir in broth mixture from the blender.
- Bring to a boil, then cover, reduce heat, and cook for 15-20 minutes or until rice is tender and liquid has been absorbed.
- Allow to sit with the pan lid on away from heat for 12-15 minutes, then fluff with a fork and serve.