Recipe courtesy of Ingrid Hoffmann

Green Rice

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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

  1. In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.
  2. Blend until smooth.
  3. 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.
  4. Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.

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