Green rice
Instructions:
- 2 tablespoons vegetable or olive oil
- 1 white onion, cut into 1/4-inch dice
- 2 garlic cloves, minced
- 1 1/2 cups long-grain rice
- 2 1/2 cups homemade or low-sodium storebought chicken or vegetable stock, or water
- 1/2 cup finely chopped fresh cilantro
- 1 poblano chile, seeded and finely chopped
- Coarse salt and freshly ground pepper
- Heat the oil in a large saucepan over medium heat. Add the onion; cook until it is soft and translucent, about 8 minutes. Add the garlic; cook 2 minutes. Add the rice, and stir to coat. Add the stock, and bring to a boil; reduce heat to a simmer. Cover, and cook until the rice is tender, about 15 minutes.
- Turn off heat; let stand, covered, until the liquid is absorbed, 5 to 10 minutes. Fluff with a fork; stir in the cilantro and poblano. Season with salt and pepper. Serve hot.