Author Notes
Adapted from Rick Bayless, Green Poblano Rice. —anka
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.
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Add the oil to the saucepan, add the onion, cook about 5 minutes, add the garlic and cook for one minute.
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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.
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