Poblano Rice

Name: Poblano Rice
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Ingredients: 3 tablespoons vegetable oil, divided; 1/2 medium white onion, chopped; 2 poblano chiles, stemmed, seeded and chopped; 1 clove garlic, peeled and roughly chopped; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup chicken broth, plus more if needed; 1 cup long grain rice

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Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Inactive: 10 min
Cook: 50 min

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Inactive: 10 min
Cook: 50 min

Yield: 4 to 6 servings

Ingredients

3 tablespoons vegetable oil, divided

1/2 medium white onion, chopped

2 poblano chiles, stemmed, seeded and chopped

1 clove garlic, peeled and roughly chopped

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup chicken broth, plus more if needed

1 cup long grain rice

Directions

Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.