Green Rice

• 1/2 pound fresh poblano chilies (about 2), rinsed and dried (see notes)
• 3/4 cup coarsely chopped romaine lettuce leaves
• 3/4 cup coarsely chopped fresh cilantro
• 1/3 cup coarsely chopped fresh tomatillos or drained canned tomatillos
• 2 tablespoons coarsely chopped green onions
• 2 cloves garlic, peeled
• About 2 cups fat-skimmed chicken broth or water
• 1 1/2 cups long-grain white rice
• 2 tablespoons salad oil
• About 1/2 teaspoon salt

1. Place chilies in a 10- by 15-inch baking pan. Broil 2 to 3 inches from heat, turning occasionally, until charred all over, about 15 minutes. Let stand until cool enough to handle. Pull off and discard skins, stems, and seeds.
2. In a blender or food processor, whirl roasted chilies, lettuce, cilantro, tomatillos, green onions, and garlic until smooth. Pour the puree into a 1-quart glass measure and add enough broth to make 3 cups.
3. In a 2- to 3-quart pan over medium-high heat, frequently stir rice in oil until opaque, 3 to 4 minutes.
4. Stir in chili mixture and 1/2 teaspoon salt. Bring to a boil over high heat; cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes.
5. Stir with a fork, and add more salt to taste. Mound rice on a platter.

poblano chilies, romaine lettuce leaves, fresh cilantro, fresh tomatillos, green onions, garlic, chicken broth, longgrain white rice, salad oil, salt

Taken from www.myrecipes.com/recipe/green-rice-0 (may not work)