1 small white onion, quartered
2 poblano chiles, deveined, seeded and quartered
3 cloves garlic, peeled
1 cup fresh cilantro
2 cups chicken stock
Salt and freshly ground black pepper
1 cup long-grain white rice
2 tbsp. vegetable oil
1. Place onions, chiles, garlic, cilantro, and 1 cup
stock in a blender. Blend, strain, and season with salt and pepper.
2. Rinse and drain rice. Heat oil in a heavy pot over
medium-low heat. Add rice and saute, stirring constantly, for 2 minutes. Add
sauce and remaining 1 cup stock. Cover and simmer for 20 minutes. Remove
pot from heat, but keep covered, allowing rice to cook for another 10 minutes.
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