Recipe courtesy of Ingrid Hoffmann
Episode: Puebla, Mexico
Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

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.

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