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Spicy Poblano Rice

Spicy Poblano Rice

The darker the poblano, the richer the flavor, which varies from mild to strong.

Everyday Food, July/August 2003 http://www.marthastewart.com/315850/spicy-poblano-rice
3.5
Rated
70100(6)6
  • Prep Time 15 minutes
  • Total Time 40 minutes
  • Yield Serves 4

Ingredients

    • 2 tablespoons canola oil
    • 1 onion, chopped
    • 1 poblano chile, seeded and chopped
    • 1/4 cup fresh cilantro, plus 1 tablespoon chopped cilantro
    • 1/4 cup parsley leaves, plus 1 tablespoon chopped parsley
    • Salt and pepper
    • 1 cup white rice

Directions

  1. In a saucepan over medium heat, warm 1 tablespoon canola oil. Add onion and poblano chile; cook 4 minutes.
  2. Transfer to a blender. Add 2 cups water, 1/4 cup each cilantro and parsley leaves; season with salt and pepper. Puree until smooth, 1 minute.
  3. In same pan, heat remaining tablespoon oil and rice. Cook, stirring, until lightly toasted, about 2 minutes. Stir in puree. Bring to a boil; reduce heat. Cook, covered, until tender, 15 to 17 minutes.
  4. Remove from heat; let stand 5 minutes. Fluff rice; stir in 1 tablespoon each chopped cilantro and parsley.

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