Green Rice

Ingredients

• 1.8 cups chicken broth 
• 0.5 cup cilantro leaves fresh divided chopped
• 4  garlic cloves peeled finely chopped
• 1  roasted jalapeño pepper skinless
• 6 servings kosher salt 
• 1  onion diced spanish finely
• 2  roasted poblano peppers skinless
• 1.3 cups rice long-grain
• 2 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• sauce pan

Directions

1. Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes.
2. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.
3. Wipe the pan clean, add the oil, and heat over medium-high heat.
4. Add the onions and cook until soft.
5. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute.
6. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes.
7. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.