Rice Cooker Green Rice

• 2 cups chicken stock
• 2 poblano chiles
• 3 garlic cloves
• 1 cup cilantro
• 1 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 1 medium yellow onion, finely diced
• 1 cup white rice
• black pepper
• 4 scallions, sliced (optional)

1. Cut chiles into large pieces. Remove seeds and veins for a milder rice, or leave them in for a much spicier rice. I usually remove seeds but leave veins.
2. In a blender, combine chile pieces, 1/2 cup chicken stock, garlic cloves, cilantro leaves and salt. Blend until smooth. Add more chicken stock if necessary for easier blending.
3. Meanwhile, heat oil in a small skillet over medium heat. Saute onion until soft. Add rice and stir for another minute.
4. Pour rice/onion mixture into rice cooker. Add chile puree and remainder of chicken stock. Give a quick stir and set rice cooker to the cook setting.
5. When cooker cycle ends, fluff rice. Some rice may be crusty on the bottom of the cooker pan - this is the tastiest stuff. The rice may need to steam a few extra minutes on the warm cycle until it reaches your desired consistency.
6. Season to taste with salt and pepper and lime juice if desired. You can also garnish with sliced green onion.

chicken stock, chiles, garlic, cilantro, kosher salt, vegetable oil, yellow onion, white rice, black pepper, scallions

Taken from www.food.com/recipe/rice-cooker-green-rice-381945 (may not work)