Poblano Rice

• 3 tablespoons vegetable oil, divided
• 1/2 medium white onion, chopped
• 2 poblano chiles, stemmed, seeded and chopped
• 1 clove garlic, peeled and roughly chopped
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chicken broth, plus more if needed
• 1 cup long grain rice

1. Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat.
2. Add the onions and saute until translucent, about 3 minutes.
3. Add the poblano chiles and saute, about 8 minutes.
4. Mix in the garlic and cook until fragrant, about 1 minute.
5. Season with the salt and pepper.
6. Add 1 cup broth and bring to a boil.
7. Turn off the heat and let cool.
8. Transfer the mixture to a blender and process until smooth, about 1 minute.
9. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid.
10. Adjust seasoning to taste.
11. Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil.
12. Fry the rice until slightly golden.
13. Pour the poblano puree into the skillet and bring to a simmer.
14. Turn down the heat to medium-low and cover tightly.
15. Cook for 30 minutes, turn off the heat and let rest for 10 minutes.
16. Fluff with a fork before serving.

vegetable oil, white onion, poblano chiles, clove garlic, kosher salt, freshly ground black pepper, chicken broth, long grain rice

Taken from www.foodnetwork.com/recipes/marcela-valladolid/poblano-rice-recipe.html (may not work)