*  Exported from  MasterCook  *
 
                           Poblano Rice (Bayless)
 
 Recipe By     : Rick Bayless’s Mexican Kitchen
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Sides
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 2/3  cups          chicken broth -- or water
    2                    poblano chilies -- stems
                         and seeds removed -- roughly chopped
   12      sprigs        cilantro -- plus
                         extra -- for garnish
                         salt -- to taste
    1      tablespoon    vegetable oil
                         OR olive oil
    1      cup           medium-grain rice
    1      small         white onion -- diced
    5                    garlic cloves; peeled -- finely chopped
 
 In a 2-quart saucepan, combine broth and chiles. Bring to boil, partially
 cover and simmer about 10 minutes, until chilies are very soft.
 
 Pour into food processor, add cilantro and process to smooth puree. Press
 through medium-mesh strainer into bowl and stir in salt.
 
 Wipe pan clean, add oil. Over medium heat cook rice and onion, stirring
 regularly, until rice is chalky looking and onion soft, about 5 minutes.
 Stir in garlic and cook 1 minute longer. Add warm or reheated chili liquid
 to rice, stir once, scrape down rice kernels clinging to side of pan, cover
 and cook over medium-low heat 15 minutes. Uncover and check rice. It should
 be nearly cooked through. If so, turn off heat, re-cover and let stand 5 to
 10 minutes longer to complete cooking. Fluff with fork, scoop into warm
 serving dish, decorate with cilantro and serve.
 
 [per serving: Calories, 236; protein, 5 gram; carbohydrates, 42 grams; fat,
 5 grams; cholesterol, 2 milligrams; sodium, 44 milligrams.]
 
 *Recipe from Rick Bayless’s Mexican Kitchen (Scribner)
 
 “Pat Hanneman” <kitpath@earthlink.net> on Aug 24, 1998; MC_Buster.
 
 
 
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