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Green Poblano Rice

April 27, 2010

This rice takes a little more work than just your average steamed rice, but it’s totally worth it.  Not only does it look more interesting on the plate than plain rice, it has a wonderful savory flavor…not at all overly peppery or cilantro-ey.  I really loved this recipe and will definitley make it again the next time I need more color or flavor on my plate than just plain rice.  This recipe comes from Rick Bayless and serves 4.


1 2/3 cups chicken or vegetable stock or water (I highly recommend the stock)

2 small or 1 large fresh poblano chiles, stems and seeds removed, and roughly chopped

12 sprigs cilantro, plus extra for garnish

Salt, 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water

1 T vegetable or olive oil

1 c rice, preferably medium grain

1 small white onion, chopped

5 garlic cloves, peeled and finely chopped

One Comment leave one →
  1. sharon permalink
    May 4, 2010 8:31 pm

    Tasty. Great side.

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