Green Rice

• 1 3/4 cups chicken broth or water
• 2 roasted poblano peppers, stems, seeds and skin removed
• 1 roasted jalapeno pepper, stem, seeds and skin removed
• 1/2 cup chopped fresh cilantro leaves, divided
• Kosher salt
• 2 tablespoons vegetable oil
• 1 Spanish onion, finely diced
• 4 garlic cloves, peeled and finely chopped
• 1 1/4 cups long-grain rice

1. Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes.
2. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree.
3. Season with salt and keep warm.
4. Wipe the pan clean, add the oil, and heat over medium-high heat.
5. Add the onions and cook until soft.
6. Add the garlic and cook for 1 minute.
7. Stir in the rice and cook for 1 minute.
8. Add the warm broth mixture, stir, and season with salt.
9. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes.
10. Remove from the heat and let sit for 5 minutes, covered.
11. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.

chicken broth, poblano peppers, jalapeno pepper, cilantro, kosher salt, vegetable oil, onion, garlic, longgrain rice

Taken from www.foodnetwork.com/recipes/bobby-flay/green-rice-recipe.html (may not work)