Poblano Rice

Directions

1. 1
   Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat.
2. 2
   Add the onions and saute until translucent, about 3 minutes.
3. 3
   Add the poblano chiles and saute, about 8 minutes.
4. 4
   Mix in the garlic and cook until fragrant, about 1 minute.
5. 5
   Season with the salt and pepper.
6. 6
   Add 1 cup broth and bring to a boil.
7. 7
   Turn off the heat and let cool.
8. 8
   Transfer the mixture to a blender and process until smooth, about 1 minute.
9. 9
   Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid.
10. 10
    Adjust seasoning to taste.
11. 11
    Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil.
12. 12
    Fry the rice until slightly golden.
13. 13
    Pour the poblano puree into the skillet and bring to a simmer.
14. 14
    Turn down the heat to medium-low and cover tightly.
15. 15
    Cook for 30 minutes, turn off the heat and let rest for 10 minutes.
16. 16
    Fluff with a fork before serving.