Ingredients:
1 (14 ounce) cans vegetable broth or 1 (14 ounce) cans chicken broth or 1 (14 ounce) cans beef broth
2 poblano peppers, stemmed,seeded and chopped
1 jalapeno peppers or 1 serrano peppers, seeded and chopped
1/2 cup cilantro
1/2-1 teaspoon kosher salt
1 tablespoon oil
1 cup uncooked long grain rice
1 small onions, minced
5 cloves garlic, minced
Directions:
Place chopped peppers and broth into a saucepan and bring to a boil.
Reduce heat and simmer 10-12 minutes, or until peppers are tender.
Allow mixture to cool (if you blend it hot, it will fly out of the blender and burn you), then puree in a blender (broth and all) along with cilantro and salt.
Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender.
Add garlic and cook briefly, until it becomes fragrant.
Stir in broth mixture from the blender.
Bring to a boil, then cover, reduce heat, and cook for 15-20 minutes or until rice is tender and liquid has been absorbed.
Allow to sit with the pan lid on away from heat for 12-15 minutes, then fluff with a fork and serve.
Servings: 4
Time preparation: 10 min.
Time total: 45 min.