Green Rice

You've had dirty rice, but how about green rice? The combination of roasted peppers and cilantro gives this rice an herbaceous and spicy kick. Long grain rice works best texturally. This recipe serves 4 as a side, but can be multiplied easily.


2 poblano peppers
1 jalapeno
2 c. chicken broth
2 T vegetable oil
1 medium onion, diced
4 cloves garlic, minced
1 1/4 cup long grain rice
salt
1 bunch cilantro

Place peppers under a broiler and heat until the skin is blackened, turning to get all sides. Place peppers in a plastic bag or cover to steam for about 10 minutes. Peel skins, stem, and remove seeds from the inside. Dice peppers and set aside.

Heat a saute pan to medium high heat. Add oil and onions and saute until translucent and beginning to brown. Add garlic and continue to saute 1 minute. Combine with chicken broth and peppers.

Place mixture, a pince of salt and rice in a rice cooker and cook per instructions. When done, stir in minces cilantro and garnish with diced tomato or sliced green onion.