Green Poblano Rice
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
2 Poblanos, stems and seeds removed, roughly chopped
1 2/3 cups chicken stock
12 sprigs cilantro
1 cup basmati rice
1/2 tsp salt
1 Tbsp canola oil
1/2 white onion, diced
5 cloves garlic, minced
In a medium saucepan, bring chicken stock and poblanos to a boil over medium high heat. Partially cover and gently simmer for 10 minutes. Add cilantro and blend with an immersion blender (or use a regular blender or food processor). Pour mixture into a liquid measuring cup or bowl.
Wipe out pan and heat the oil. Add the onion and rice. Cook, stirring frequently, until the rice grains resemble the color of white chalk. Add garlic and cook until fragrant, about a minute.
Add the green sauce to the rice, stir and scrape down any grains of rice clinging to the side of the pan. Cover and reduce the heat to medium-low for 15 minutes. Check the rice – it should have just a little bite left in the center. If it does, remove the rice from the heat and let stand 5-10 minutes. If the rice seems really underdone, cook for another 5 minutes, then let stand.
Fluff with a fork and serve, garnishing with cilantro if desired.
Recipe by Rick Bayless.