Author Notes: Adapted from Rick Bayless, Green Poblano Rice. —anka
Serves: 4
Ingredients
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1 2/3
cups vegetable broth
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2
medium poblano chili,seeded, diced
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1
cup parsley, chopped
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2
cups (3-4 oz) culantro, chopped
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1/2
teaspoon chipotle powder
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1/2
teaspoon sea salt
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2
tablespoons olive oil
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1
cup basmati rice ( rinsed under cold water )
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1
small white onion, diced ( 2/3 cup)
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4
cloves garlic, chopped
Directions
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Put the broth, chilli. parsley, culantro, chipotle and salt in a saucepan, boil for 10 – 15 minutes.
Pour into a blender and puree, set aside. - Add the oil to the saucepan, add the onion, cook about 5 minutes, add the garlic and cook for one minute.
- Add the rice and stir. Mix in the green puree. You can cook in the same pan covered for 15 minutes. I transferred my to the rice cooker and cook for 15 minutes, had to add 1/4 cup of water and let it sit, covered for ten more minutes.