Recipes Ingredients Pasta and Grains Rice Recipes Green Poblano-Chile Rice Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 This rice gets a flavor infusion from chiles, cilantro, garlic, and scallions. Ingredients 1 ½ cups long-grain rice 1 bunch scallions, white and pale-green parts only 2 fresh poblano chiles, stems, seeds, and ribs discarded, flesh coarsely chopped 3 garlic cloves 12 fresh cilantro sprigs, plus more for garnish 1 tablespoon vegetable oil 3 cups homemade or low-sodium store-bought chicken stock Coarse salt and freshly ground pepper Directions Soak rice in water 5 minutes; drain. Puree scallions, chiles, garlic, cilantro, and 1/4 cup water in a blender. Heat oil in a large nonstick saucepan over medium-high heat until hot but not smoking. Cook rice, stirring, until just golden, 4 to 5 minutes. Add chile puree; cook, stirring, until rice is almost dry, about 3 minutes. Add stock and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low. Cook until nearly all liquid is absorbed, about 10 minutes. Remove from heat. Cover; let stand until all liquid is absorbed, 25 to 30 minutes. Fluff rice with a fork, and season with salt and pepper. Garnish with cilantro. Rate it Print