Arroz Verde

• 3 fresh poblano chilies, peeled and chopped Approximately
• 4 cups chicken stock, boiling
• 1 clove garlic, peeled and crushed
• 1 small onion, coarsely chopped
• 1 cup parsley leaves
• 1/4 cup olive oil
• 2 cups arborio rice
• Coarse salt and freshly ground pepper to taste

1. Combine the chilies, a half-cup of the chicken stock, garlic, onion and parsley in a blender or food processor and puree until smooth.
2. Heat the oil in a large skillet.
3. Add the rice and cook, stirring, for two to three minutes to coat thoroughly with the oil.
4. Add the chili puree and simmer for five minutes, stirring frequently.
5. Add one cup boiling stock and stir.
6. Cook until absorbed.
7. Add another cup of boiling stock.
8. Cook and continue adding stock, stirring frequently, half a cup at a time, until the rice is cooked al dente, firm to the bite.
9. Correct seasoning and serve.

poblano chilies, chicken stock, clove garlic, onion, parsley, olive oil, arborio rice, salt

Taken from cooking.nytimes.com/recipes/2428 (may not work)