TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 medium yellow onion, finely diced (about 2 cups)
  • 1 cup medium or long-grain white rice
  • 3 cloves garlic, minced
  • Freshly ground black pepper
  • 4 scallions, white and pale green parts only, sliced, optional
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Directions

In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.

Blend until smooth.

In medium saucepan heat olive oil over medium heat. Saute onion until soft, about 2 to 3 minutes. Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes.

Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on June 01, 2013

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    This rice was soooooooooo gooooood! I halved the recipe because it's just me and the hubby, I served it with Carnitas & charro beans. My husband really liked it, and says he prefers it over red Mexican rice. I will make it again, for sure!

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  • on January 13, 2013

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    OMG, I want to make this rice all the time. SOOOO much flavor. My parents loved it. I used it with a brisket recipe, but it would be good with almost any dish. WOW!

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  • on September 10, 2012

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    Excellent. VERY flavorful.

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