Green Rice

Name: Green Rice
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 2 cups chicken stock, warm; 2 poblano chile peppers; 1 bunch cilantro, leaves chopped (about 1 cup); Salt; 3 tablespoons corn oil; 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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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 to 6 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 to 6 servings

Ingredients

2 cups chicken stock, warm

2 poblano chile peppers

1 bunch cilantro, leaves chopped (about 1 cup)

Salt

3 tablespoons corn oil

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

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.