Bayless' Green Rice

• 1 2/3 Cup Chicken Broth or Water
• 1 large poblano chili, steamed, seeded & roughly chopped
• 12 sprigs Cilantro + more for garnish
• 1/2 teaspoon salt
• 1 tablespoon vegetable or olive oil
• 1 cup medium grain rice
• 1 small onion, 1/4 inch dice
• 4 cloves garlic, chopped

1. 1. Combine the broth and chili in a large saucepan; heat to a boil over medium heat. Lower heat to medium-low; cook until chili the broth and chili in a large saucepan; heat
2. to a boil over medium heat. Lower heat to medium-low; cook
3. until chili is very soft, about 10 minutes.
4. 2. Pour into a food processor; add cilantro (stems and all). Puree; press through a medium-mesh strainer into a bowl. Stir-in the salt; set
5. aside.
6. 3. Add the oil to the same saucepan; heat over medium heat. Add the rice and onion; cook, stirring often, until the rice looks chalky and the onion is soft, about 5 minutes. Stir in the garlic; cook 1 minute.
7. 4. Add the chili Puree to the hot rice; stir. Cover; cook over medium-low heat until almost tender, 15 minutes. Turn off the heat; let stand, covered 5-10 minutes to complete cooking.
8. Fluff with a fork. Serve with Cilantro garnish.

chicken broth, poblano chili, salt, vegetable, grain rice, onion, garlic

Taken from www.epicurious.com/recipes/member/views/bayless-green-rice-1239230 (may not work)