Green Rice

• 2 cups chicken stock, warm
• 2 poblano chile peppers
• 1 bunch cilantro, leaves chopped (about 1 cup)
• Salt
• 3 tablespoons corn oil
• 1 medium yellow onion, finely diced (about 2 cups)
• 1 cup medium or long-grain white rice
• 3 cloves garlic, minced
• Freshly ground black pepper
• 4 scallions, white and pale green parts only, sliced, optional

1. In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.
2. Blend until smooth.
3. In medium saucepan heat olive oil over medium heat. Saute onion until soft, about 2 to 3 minutes. Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes.
4. Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.

chicken stock, peppers, cilantro, salt, corn oil, yellow onion, longgrain white rice, garlic, freshly ground black pepper, scallions

Taken from www.epicurious.com/recipes/member/views/green-rice-1269603 (may not work)