Arroz Verde (Mexican Green Rice)

• 1 cup poblano chiles (fresh or roasted) or 1 cup bell pepper, minced (fresh or roasted)
• 2 cups rice
• 2 tablespoons olive oil
• 1 large sweet onion, finely minced
• 1 garlic clove, crushed
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon cumin
• salt
• fresh ground pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chopped green onion

1. Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
2. To pot add broth, peppers, onions, cumin, salt, pepper.
3. Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
4. Stir in cilantro and garnish with chopped green onions.
5. NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.

poblano chiles, rice, olive oil, sweet onion, garlic, vegetable broth, cumin, salt, fresh ground pepper, fresh cilantro, green onion

Taken from www.food.com/recipe/arroz-verde-mexican-green-rice-251630 (may not work)